Anthony | Single Trappist Ale | BeerCo All Grain Brewers Recipe Kit BeerCo

Anthony’s Single No More – Trappist Single Ale All Grain Recipe Kit is ideal for the brewer looking for something clean, simple and straightforward to brew and drink! BeerCo Trappist Single Ale Recipe Kit – includes the raw material ingredients needed for your brew including Malt, Noble Styrian Goldings Hops and your choice of either a Dry or Liquid Yeast for a refreshing well balanced brew that is sure to go down well year round.

• Brewfather Recipe
• BeerSmith Recipe

Vital Stats:

• OG: 1.050
• FG: 1.009
• IBU: 20
• ABV: 5.0%
• Colour: 3 SRM
• Balance: 0.42 – Balanced

Batch & Boil:

• Batch Size: 6.6 gallon / 25 Litres
• Boil Size: 7.40 gallon / 28 Litres
• Boil Time: 90 mins
• End of Boil Vol: 6.6 gallon / 25 Litres

Grain Bill:

• 4.50 Kg  Malteurop Pilsen Malt 
• 0.15 Kg  Crisp Dextrin Malt
• 0.10 Kg  Gladfield Sour Grapes Acidulated Malt

Hops:

• 40 gm Styrian Goldings SV Hops  4.2% A/A @60 minutes to give 20 IBU
• 20 gm Styrian Goldings SV Hops  4.2% A/A @0 minutes to give aroma

Yeast:

Dry:

• 2 x packets of Danstar Abbaye Belgian Ale Yeast 

Mash:

• Single Infusion Mash @67 °C
• Multi-step Mash Optional below:
  1. add 22.43 qt of water / 21.23 litres @ 122 F / 50°C for 10 mins – step time 10 mins
  2. heat to 140 F over 4 mins / 62°C – step time 20 mins
  3. heat to 149 F over 4 mins / 65°C – step time 25 mins
  4. heat to 158 F over 4 mins / 70°C – step time 20 mins
  5. heat to 171 F over 4 mins / 77 °C – step time 10 mins (mash off)

Brewing Aids:

• 1/2 tab of Irish Moss or 4 gram of Polycar Brewbrite into the boil @10 mins
• A capsule of Servomyces Beer Yeast Nutrient into the boil @10 mins

Sparge:

• Fly sparge with 3.03 gal water at 168 F / 11.5 litres of water at 76 C

Fermentation & Storage & Serving:

• Two stage Ale ferment – we will leave you to pick what works best for your brewery. Fermentation can be completed in 4 days above 17°C (63°F). Recommend pitching according to manufacturer’s instructions on reverse of packet at rate of 2 packets to 23L of fresh cooled wort. Start fermentation at 18-20°C and let ride up towards 22°C before racking after primary fermentation and chilling to clear up and drop out the yeast in the secondary fermenter.
• Keg or Bottle carbonate to 2.3 volumes of C02 age for 30 days and serve in a delightful Belgium goblet glass – cheers!

Sauces of Brewspiration:

• Anthony Doughty | Head Brewer and all round top Bloke at Volcanic Brewing Company / Toowoomba Home Brewers, Toowoomba QLD