
| Method: | Extract |
First brew in my conical fermenter! From the Northern Brewer web site - "Stan Hieronymus (author of Brew Like a Monk) and Kristen England (BJCP Continuing Education Director) bring you this very special kit. "Brouwerij'ed" on the left side of the Belgian town Malle solely for consumption by the reverent Cistercian brothers. This ale is not served or sold to the public, making it one of the rarest beers in the world. Made only from pilsner malt, hops, and yeast, the complexity that results from these simple ingredients is staggering: perfumey floral hops, ripe pear fruit, sour apple, spicy cloves, candied citrus and a slight biscuit character on the drying finish ... a monks' session beer." |
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| Enter desired final yield (volume): | |||
| Extracts | |||
| 12.00 pounds | LME - Pilsner | 92.3% of grist | |
| 12.00 pounds | Total Extract Weight | 92.3% of grist | |
| Grains | |||
| 1.00 pounds | 7.7% of grist | ||
| 1.00 pounds | Total Grain Weight | 7.7% of grist | |
| Hops | |||
| 2.00 ounces |
6.9% Pellets @ 60 minutes Type: Bittering Use: Boil |
13.8 AAUs | |
| 1.00 ounces |
4% Pellets @ 10 minutes Type: Aroma Use: Boil |
4 AAUs | |
| 3.00 ounces | Total Hop Weight | 17.8 AAUs | |
| Total Boil Time: | 60 minutes |
| Name: | Trappist Ale |
| Manufacturer: | White Labs |
| Product ID: | WLP500 |
| Type: | Ale |
| Flocculation: | Medium |
| Attenuation: | 75% |
| Temperature Range: | 65–72°F |
| Amount: | 1000 ml |
Brew Pot (19 Gal)
| Batch Size: | 10 gallons | Boil Volume: | 12 gallons |
| Evaporation Rate: | 9% per hour | Mash Tun Dead Space: | gallons |
| Efficiency: | 75% | Mash Tun Weight: | pounds |
| Hop Utilization: | 100% | Mash Tun Volume: | gallons |
| Loss: | gallons | Mash Tun Specific Heat: | |
| Notes: | 19 gallon setup for extract brewing. Full size boil of the 12+ gallons of wort. |
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Ice Mountain Natural Spring Water
| Calicum: | 28 ppm |
| Bicarbonate: | 87.5 ppm |
| Sulfate: | 6.5 ppm |
| Chloride: | 2 ppm |
| Sodium: | 2.8 ppm |
| Magnesium: | 10 ppm |
| PH: | 6.6% |
Steeped the grains at 170F for 20 minutes. |
| Primary: | 14 days @ 74° F |
| Secondary: | 14 days @ 74° F |
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