PopsTripel (Karmeliet Clone) - Beer Recipe - Brewer's Friend

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PopsTripel (Karmeliet Clone)

247 calories 24.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 92%
Calories: 247 calories (Per 330ml)
Carbs: 24.7 g (Per 330ml)
Created: Monday November 9th 2020
1.080
1.019
7.9%
29.9
5.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Castle Malting - Château Pilsen 2RS4 kg Château Pilsen 2RS 37 1.9 50%
1 kg Castle Malting - Château Wheat Blanc1 kg Château Wheat Blanc 38 1.8 12.5%
1 kg Castle Malting - Chateau Oat Malt1 kg Chateau Oat Malt 36.1 2.4 12.5%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 6.3%
0.25 kg Flaked Wheat0.25 kg Flaked Wheat 34 2 3.1%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 3.1%
1 kg Candi Syrup - Belgian Candi Syrup - Golden (5L)1 kg Belgian Candi Syrup - Golden (5L) 32 5 12.5%
8 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil at 100 °C 60 min 7.82 25%
25 g Saaz25 g Saaz Hops Pellet 3.5 Boil at 100 °C 45 min 7.17 25%
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 5.5 Boil at 100 °C 20 min 14.88 50%
100 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Sparge 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1 g Gypsum Water Agt Sparge 1 hr.
5.72 ml Lactic acid Water Agt Mash 1 hr.
2.57 g Lactic acid Water Agt Sparge 1 hr.
2.50 g Enzima Ultraflo Max Water Agt Mash 1 hr.
1 tsp Whirlfloc Water Agt Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 319 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.69 bar       Temp: 8 °C       CO2 Level: 3.25 Volumes
 
Target Water Profile
Bioleve
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 20 6 70 70 143
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 50 °C 45 min
Infusion -- 63 °C 60 min
Infusion -- 71 °C 20 min
15 L Sparge -- 76 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 35.4 L) 37.2
Mash volume with grains (equipment estimates 40 L) 41.8
Grain absorption losses -7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 28.2 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 22 L) 26
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 26 L) 22
Total: 37.2  
Equipment Profile Used: System Default
 
Notes

Relação BU/GU - 0,37

Adição dos sais e acidos separados para o Mash e o Sparge.
Enzima Ultraflo Max somente na água do Mash.

Adicionar o Candi Syrup Golden faltando 15 minutos para o fim da fervura.

Perfil da água objetivo para o estiloBelgian Tripel:
Cálcio - 50-100 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 50-100 mg/l
Sulfato - 50-100 mg/l
Alcalinidade Total - 0-40 ppm - Esperado 15
Alcalinidade Residual - (-30)-0 ppm - Esperado (-50)
PH 5,50 - Esperado

Relação sulfato/cloreto - 1,0 - Balanceado

Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

2 pacotes do fermentis S-33.
Considerando Pitching Rate de 15 Bilhões de Celulas por grama.
Starter 1,5 L e 150 g DME = 0,87M cells / mL / °P

Fermentação:
16°C subir até 20°C ao longo de 6 dias.

Abaixar até 2°C ao longo de 6 dias manter por 2 semanas.

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  • Last Updated: 2020-11-17 17:51 UTC