Recipe review: Trappist Crappist

I based this off of a reciped found here. With the exception of software screwups (I usually brew 10 gallon batches and wasn't paying attention to the volumes I was being handed...)

Tasting notes will follow.

Batch 1 of Trappist Crappist

Dates

Date Brewed:	1 Jan 2012	Date Racked:	1 Jan 2012
Date Packaged:	1 Jan 2012	Date Ready:	1 Jan 2012

Selected Style and BJCP Guidelines

18B-Belgian Strong Ale-Belgian Dubbel

Minimum OG:	1.062 SG	Maximum OG:	1.075 SG
Minimum FG:	1.008 SG	Maximum FG:	1.018 SG
Minimum IBU:	15 IBU	Maximum IBU:	25 IBU
Minimum Color:	10.0 SRM	Maximum Color:	17.0 SRM

Recipe Overview

Target Wort Volume Before Boil:	24.30 qts	Actual Wort Volume Before Boil:	24.30 qts
Target Wort Volume After Boil:	21.13 qts	Actual Wort Volume After Boil:	21.13 qts
Target Volume Transferred:	21.13 qts	Actual Volume Transferred:	21.13 qts
Target Volume At Pitching:	21.13 qts	Actual Volume At Pitching:	21.13 qts
Target Volume Of Finished Beer:	20.08 qts	Actual Volume Of Finished Beer:	20.08 qts
Target Pre-Boil Gravity:	1.064 SG	Actual Pre-Boil Gravity:	-No Record-
Target OG:	1.074 SG	Actual OG:	-No Record-
Target FG:	1.010 SG	Actual FG:	-No Record-
Target Apparent Attenuation::	85.5 %	Actual Apparent Attenuation:	0.0 %
Target ABV:	8.5 %	Actual ABV:	0.0 %
Target ABW:	6.7 %	Actual ABW:	0.0 %
Target IBU (using Tinseth):	19.0 IBU	Actual IBU:	33.9 IBU
Target Color (using Morey):	37.8 SRM	Actual Color:	37.8 SRM
Target Mash Efficiency:	65.0 %	Actual Mash Efficiency:	0.0 %
Target Fermentation Temp:	64 degF	Actual Fermentation Temp:	64 degF

Fermentables

Ingredient	Amount	%	MCU	When
US Pilsen Malt	12.00 lb	73.8 %	2.3	In Mash/Steeped
German CaraMunich I	2.00 lb	12.3 %	13.2	In Mash/Steeped
Sugar - Candi Sugar Dark	1.00 lb	6.2 %	52.1	In Mash/Steeped
Belgian Special B	1.00 lb	6.2 %	27.8	In Mash/Steeped
German Carafa I	0.25 lb	1.5 %	15.9	In Mash/Steeped

Hops

Variety	Alpha	Amount	IBU	Form	When
Slovenian Styrian Goldings	4.5 %	1.00 oz	12.9	Bagged Pellet Hops	60 Min From End
German Hallertauer Hersbrucker	3.5 %	1.00 oz	6.1	Bagged Pellet Hops	20 Min From End

Other Ingredients

Ingredient

Amount

When

Yeast

White Labs WLP550-Belgian Ale

Water Profile

Target Profile:	No Water Profile Chosen
Mash pH:	5.2
pH Adjusted with:	Unadjusted

Total Calcium (ppm):	0	Total Magnesium (ppm):	0
Total Sodium (ppm):	0	Total Sulfate (ppm):	0
Total Chloride(ppm):	0	Total Bicarbonate (ppm):	0

Mash Schedule

Mash Type:	Full Mash
Schedule Name:	CAP (50-66C/122-149F)

Step Type	Temperature	Duration
Rest at	122 degF	15
Raise by infusion to	151 degF	1
Rest at	151 degF	60

Mash Notes

Boil Notes

Fermentation Notes

Packaging Notes

Tasting Notes