Lemon-Ginger Tripel - Beer Recipe - Brewer's Friend

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Lemon-Ginger Tripel

252 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 17 gallons
Post Boil Size: 15.5 gallons
Pre Boil Gravity: 14.9 °P (recipe based estimate)
Post Boil Gravity: 18.8 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 252 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Tuesday October 6th 2020
18.8 °P
2.0 °P
9.1%
38.7
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
36 lb German - Pilsner36 lb Pilsner 38 1.6 85.2%
2.25 lb Weyermann - Acidulated2.25 lb Acidulated 27 3.4 5.3%
4 lb Corn Sugar - Dextrose4 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 9.5%
42.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Summit2 oz Summit Hops Pellet 16 Boil 60 min 36.8 57.1%
0.50 oz Huell Melon0.5 oz Huell Melon Hops Pellet 5.2 Boil 5 min 0.6 14.3%
1 oz Huell Melon1 oz Huell Melon Hops Pellet 5.2 Whirlpool 0 min 1.3 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Lemon peel Flavor Whirlpool 0 min.
0.15 oz Ginger Spice Whirlpool 0 min.
33 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
9 g Gypsum Water Agt Mash 1 hr.
5.80 g Salt Water Agt Mash 1 hr.
24.53 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
63 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 373 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 11 18 41 70 250
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.38 gal (69.53 qt). Suggest reducing initial water volume to 11.69 gal (46.75 qt) and adding 5.38 gal (21.53 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.4 gal (69.62 qt). Suggest reducing strike water volume to 8.94 gal (35.76 qt) and adding 5.4 gal (21.62 qt) sparge/top-off. 14.34 57.4  
Strike water volume at mash thickness of 1.5 qt/lb 14.34 57.4  
Mash volume with grains 17.4 69.6  
Grain absorption losses -4.78 -19.1  
Remaining sparge water volume (equipment estimates 7.76 g | 31 qt) 7.69 30.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.07 g | 68.3 qt) 17 68  
Volume increase from sugar/extract (late additions) 0.31 1.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 15.04 g | 60.2 qt) 15.5 62  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 15.46 g | 61.9 qt) 15 60  
Total: 22.03 88.1
Equipment Profile Used: System Default
"Lemon-Ginger Tripel" Belgian Tripel beer recipe by LosLemons. All Grain, ABV 9.13%, IBU 38.69, SRM 4.18, Fermentables: (Pilsner, Acidulated, Corn Sugar - Dextrose) Hops: (Summit, Huell Melon) Other: (Lemon peel, Ginger, Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, Lactic acid)
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  • Last Updated: 2020-10-15 16:37 UTC