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La Trappe Quad A ProMash Recipe Report BJCP Style and Style Guidelines ------------------------------- 18-D Strong Belgian Ale, Belgian Strong Dark Ale Min OG: 1.065 Max OG: 1.098 Min IBU: 25 Max IBU: 40 Min Clr: 7 Max Clr: 20 Color in SRM, Lovibond Recipe Specifics ---------------- Batch Size (Gal): 5.00 Wort Size (Gal): 5.00 Total Extract (Lbs): 13.25 Anticipated OG: 1.115 Plato: 26.97 Anticipated SRM: 14.7 Anticipated IBU: 27.5 Wort Boil Time: 60 Minutes Pre-Boil Amounts ---------------- Evaporation Rate: 15.00 Percent Per Hour Pre-Boil Wort Size: 5.88 Gal Pre-Boil Gravity: 1.098 SG 23.25 Plato Formulas Used ------------- Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used. Final Gravity Calculation Based on Points. Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg % Yield Type used in Gravity Prediction: Fine Grind Dry Basis. Color Formula Used: Morey Hop IBU Formula Used: Rager Grain/Extract/Sugar % Amount Name Origin Potential SRM ----------------------------------------------------------------------------- 73.6 9.75 lbs. Light Dry Malt Extract 1.046 7 7.5 1.00 lbs. Crystal 60L America 1.034 60 1.9 0.25 lbs. Biscuit Malt Belgium 1.035 24 1.9 0.25 lbs. Aromatic Malt Belgium 1.036 25 15.1 2.00 lbs. Candy Sugar 1.047 0 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time ----------------------------------------------------------------------------- 1.00 oz. Brewer's Gold Whole 7.00 23.7 60 min. 0.50 oz. Styrian Goldings Whole 5.25 2.4 15 min. 0.50 oz. Styrian Goldings Whole 5.25 1.5 5 min. Extras Amount Name Type Time -------------------------------------------------------------------------- 1.00 Tsp Bitter Orange Peel Spice 15 Min.(boil) 0.50 Tsp Corriander Seed Spice 5 Min.(boil) 1.00 Tsp Irish Moss Fining 15 Min.(boil) 0.50 Tsp Bitter Orange Peel Spice 5 Min.(boil) 0.50 Tsp Corriander Seed Spice 5 Min.(boil) Yeast ----- WYeast 3787 Trappist High Gravity