Honey Plum Tripel - Beer Recipe - Brewer's Friend

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Honey Plum Tripel

240 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 240 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Monday June 1st 2020
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Belgian - Pilsner13 lb Pilsner 37 1.6 61.9%
1 lb American - White Wheat1 lb White Wheat 40 2.8 4.8%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 2.4%
0.75 lb Honey0.75 lb Honey - (late fermenter addition) 35 2 3.6%
1.75 lb Cane Sugar1.75 lb Cane Sugar - (late fermenter addition) 46 0 8.3%
4 lb Plum4 lb Plum - (late fermenter addition) 4.95 0 19%
21 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Liberty1.5 oz Liberty Hops Leaf/Whole 5.7 Boil 60 min 26.83 60%
1 oz Liberty1 oz Liberty Hops Leaf/Whole 5.7 Boil 15 min 8.88 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Irish Moss Fining Boil 15 min.
5 tsp Pectin Enzyme added to plums Water Agt Secondary 0 min.
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
2 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
3.2g Gypsum
2.25g Epsom Salts
2.7g CaCl2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Strike 170 °F 148 °F 90 min
6.5 gal Batch Sparge 175 °F -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.53 18.1  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 5.38 g | 21.5 qt) 5.53 22.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 10.06 40.3
Equipment Profile Used: System Default
 
Notes

Actual pH: 5.30
Actual preboil gravity: 1.049

Pitched at 68, initial fermentation at 68

Brewed 15 Nov 2020.
OG 1.089 (1.064 initial reading + 16 points for cane sugar + 5 points for honey + 4 points for plums)
Added table sugar 18 Nov (Gravity reading was 1.046 this day)
With fermentation slowing down, added honey and 2 pkgs Premier Blanc dry yeast on 19 Nov
Raised temp to 76 on 21 November (didn't mean to go that high!), lowered temp back to 72 on 22 November
Added plums (frozen and pureed) 22 November
Gravity reading on 11/25 was 1.025
Racked off plums on 29 November (gravity reading 1.012)
Final gravity 9 December 1.011

Kegged 9 December, remaining volume bottle conditioned in two magnums, with 1 T honey each for carbonation

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  • Last Updated: 2022-03-02 16:51 UTC