Belgian Tripel (Plise) - Beer Recipe - Brewer's Friend

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Belgian Tripel (Plise)

257 calories 22.5 g 16 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 257 calories (Per 16oz)
Carbs: 22.5 g (Per 16oz)
Created: Sunday May 31st 2020
1.078
1.014
8.3%
28.5
4.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 62.5%
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 25%
0.50 lb German - Munich Light0.5 lb Munich Light 37 6 3.1%
0.75 lb Belgian Candi Sugar - Clear/Blond (0L)0.75 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 4.7%
0.75 lb Cane Sugar0.75 lb Cane Sugar 46 0 4.7%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 60 min 25.15 66.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 3.36 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 429 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8.4 oz       Temp: 68 °F       CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.75 gal Strike 165 °F 152 °F 60 min
5.25 gal Fly Sparge 152 °F 168 °F 45 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.71 18.9  
Mash volume with grains 5.87 23.5  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume 4.48 17.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 8.36 g | 33.5 qt) 7.25 29  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 4.89 g | 19.6 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.2 36.8
Equipment Profile Used: System Default
 
Notes

Mash at 146-148F. Trappist or abbey ale yeast. Pitch at 68, increasing to 74F, 1F per day then hold at 74F for 5 days.

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  • Last Updated: 2020-05-31 18:49 UTC