Belgian triple - beer 80 - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Belgian triple - beer 80

263 calories 21.3 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 120 min
Batch Size: 33 liters (ending kettle volume)
Pre Boil Size: 42 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 89% (ending kettle)
Source: Mig
Calories: 263 calories (Per 330ml)
Carbs: 21.3 g (Per 330ml)
Created: Monday July 6th 2020
1.086
1.013
9.6%
36.0
6.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Belgian Candi Sugar - Clear/Blond (0L)1.5 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 14.6%
1 kg United Kingdom - Wheat1 kg Wheat 37 2 9.8%
0.50 kg German - Melanoidin0.5 kg Melanoidin 37 25 4.9%
252 g Corn Sugar - Dextrose252 g Corn Sugar - Dextrose - (late fermenter addition) 42 0.5 2.5%
6 kg Weyermann - DE - GB - Weyermann - Barke pilsner 1.76 kg DE - GB - Weyermann - Barke pilsner 1.7 38 1.7 58.5%
1 kg Thomas Fawcett - GB - Thomas Fawcett - cara gold1 kg GB - Thomas Fawcett - cara gold 35 5 9.8%
10.25 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Hallertau Mittelfruh75 g Hallertau Mittelfruh Hops Leaf/Whole 3.9 Boil 60 min 19.32 31.9%
70 g Hallertau Mittelfruh70 g Hallertau Mittelfruh Hops Leaf/Whole 3.9 Boil 15 min 8.95 29.8%
65 g Saaz65 g Saaz Hops Leaf/Whole 3.62 Boil 15 min 7.71 27.7%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Leaf/Whole 3.9 Boil 0 min 10.6%
235 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
10 g Phosphoric acid Water Agt Mash 1 hr.
2 g Chalk Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
0.60 Liters
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 853 B cells required
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
0.60 Liters
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 853 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 252       Temp: 20 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Mig's balnce
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92 5 14 80 104 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Infusion 50 °C 65 °C 90 min
24 L Sparge 77 °C 77 °C 30 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 45.58 L. Suggest reducing initial water volume to 44.38 L and adding 0.17 L sparge/top-off.  
Strike water volume at mash thickness of 2.7 L/kg 23
Mash volume with grains 28.6
Grain absorption losses -8.5
Remaining sparge water volume 28.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44.6 L) 42
Volume increase from sugar/extract (late additions) 1
Boil off losses -11.4
Hops absorption losses (first wort, boil, aroma) -1.2
Post boil volume (equipment estimates 30.4 L) 33
Estimated amount in fermentor 33
Total: 51.4  
Equipment Profile Used: System Default
 
Notes

Mash pH = 5.60. 2ml phosphoric = 5.44
Pre-boil = 5.60! (increase due to long mash) 3ml phosphoric =

                = 5.30 2g chalk = 5.40<br />

Post boil pH = 5.30

Last Updated and Sharing
 
457
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-08-13 21:12 UTC