2001 Oktoberfest Brew Session #2 - Food for Tripel Belgian Ale

Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 18 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.102 (recipe based estimate)
Post Boil Gravity: 1.128 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)

Created: Saturday September 4th 2021

Original Gravity:

1.043

Final Gravity:

1.010

ABV (standard):

4.3%

IBU (tinseth):

3.7

SRM (morey):

6.7

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
25.50 lb	Dingemans - Belgian Pilsner Malt25.5 lb Belgian Pilsner Malt	37	1.6	85%
1.50 lb	Belgian - CaraVienne1.5 lb CaraVienne	34	20	5%
1.50 lb	Belgian - Aromatic1.5 lb Aromatic	33	38	5%
1.50 lb	Belgian - Biscuit1.5 lb Biscuit	35	23	5%
30 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Saaz1 oz Saaz Hops	Leaf/Whole	3.5	Boil	60 min	2.1	50%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Leaf/Whole	5.5	Boil	15 min	1.64	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Saaz (Leaf/Whole)	2.1	50%
1 oz	Styrian Goldings (Leaf/Whole)	1.64	50%
2 oz / $ 0.00

Yeast

White Labs - Monastary Ale Yeast WLP500

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Medium
Optimum Temp:	65 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 256 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.5 Volumes

Target Water Profile

Reverse osmosis water

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

View Count: 984
Brew Count: 0
Last Updated: 2021-09-04 07:38 UTC

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