Trap Queen

Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 9.5 gallons (fermentor volume)
Pre Boil Size: 11.17 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Drudy/Lorenz
Calories: 277 calories (Per 12oz)
Carbs: 26 g (Per 12oz)

Created Friday November 18th 2016

Original Gravity:

1.084

Final Gravity:

1.017

ABV (standard):

8.82%

IBU (tinseth):

28.7

SRM (morey):

13.17

Mash pH

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
22 lb	Belgian - Pilsner22 lb Pilsner	37	1.6	75.9%
2 lb	Torrified Wheat2 lb Torrified Wheat	36	2	6.9%
4 lb	Candi Syrup - Belgian Candi Syrup - D-454 lb Belgian Candi Syrup - D-45	32	45	13.8%
1 lb	Belgian - Caramel Pils1 lb Caramel Pils	34	8	3.4%
29 lb	Total

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 oz	Saaz3 oz Saaz Hops	Pellet	3.5	Boil	60 min	17.3	60%
2 oz	Willamette2 oz Willamette Hops	Pellet	4.5	Boil	30 min	11.4	40%

Show Summary View

Amount	Variety	IBU	Bill %
3 oz	Saaz2.9999999931377 oz Saaz Hops	17.3	60%
2 oz	Willamette1.9999999954251 oz Willamette Hops	11.4	40%
5 oz	Total

Mash Guidelines

Amount	Description	Type	Temp	Time
8.31 gal	Strike 8.31 gal @ 161.6 °F	Infusion	149 °F	60 min
5.86 gal	5.86 gal of sparge @168 °F.	Sparge	170 °F	30 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Fining	Boil	20 min.

Yeast

White Labs - Trappist Ale Yeast WLP500

Amount:	1 Each
Attenuation (avg):	77.5%	Flocculation:	Med-Low
Optimum Temp:	65 - 72 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 909 B cells required

Yeast Pitch Rate and Starter Calculator

Priming

Method: Candy Syrup Amount: 34g/gal CO₂ Level: 3.3 Volumes

Target Water Profile

Belgian Dark Strong Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
61	23	51	50	50	0
pH: 5.41 Mash: 3.3 g of Epsom Salt (MgCl2 x 6H2C) 2.9 g of Magnesium Chloride 5 g of Baking Soda (NaHCO3) 3.7 g of Chalk (CaCO3) 10.8 mL of Phosphoric Acid (88%) Sparge: 2.3 g of Epsom Salt 2.1 g of Magnesium Chloride (MgCl2 x 6H2C) 0.9 mL of Phosphoric Acid
Mash Chemistry and Brewing Water Calculator

Quick Water Requirements

Water	Gallons	Quarts
Total mash water needed	14.96	59.8
Strike water volume at mash thickness of 1.25 qt/lb	7.81	31.3
Remaining sparge water volume	7.15	28.6
Grain absorption losses	-3.13	-12.5
Mash Lauter Tun dead space	-0.25	-1
Amount going into kettle	11.59	46.3
Volume increase from sugar/extract (early additions)	0.35	1.4
Adjusted starting boil size	11.94	47.8
Boil off losses	-2.25	-9
Hops absorption losses	-0.19	-0.8
Amount going into fermentor	9.5	38
Total:	14.96	59.8

Notes

Add d-45 Candi Sugar with 5-10 mins left in the boil.

NARRATIVE: 90 minute boil. Chill to 62F. O2 for 60 seconds. Ramp primary starting at 62F then raise to 68 over 7 days
until reaching 1.010. Dump yeast or rack off primary to secondary. Rack at 50F for 1 week until reaching FG (1.008 –
1.009). Crash to 35F for 1 week. Bottle with pre-boiled Simplicity Candi Syrup at a rate of 34 grams/gallon (then hold
bottles at 72F for 10 days for initial carbonation). Bottle condition at cellar temps, (60F), for 6-12 months.

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Last Updated: 2017-02-02 13:55 UTC