De Ranke Guldenberg Tripel - Beer Recipe - Brewer's Friend

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De Ranke Guldenberg Tripel

235 calories 17.8 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: 8.23 gallons
Post Boil Size: 6.73 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Craft Beer & Brewing
No Chill: 15 minute extended hop boil time
Hop Utilization: 99%
Calories: 235 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Friday November 13th 2020
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OG: 1.069 FG: 1.009 ABV: 7.8% IBU: 38

1.072
1.009
8.2%
41.3
3.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.25 lb Dingemans - Belgian Pilsner Malt12.25 lb Belgian Pilsner Malt 37 1.6 84.5%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 6.9%
1.25 lb Cane Sugar1.25 lb Cane Sugar - (late boil kettle addition) 46 0 8.6%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Yakima Valley Hops - Hallertau (Mittelfruh)2.5 oz Hallertau (Mittelfruh) Hops Pellet 3.6 Boil 90 min 38.78 50%
1.50 oz Yakima Valley Hops - Hallertau (Mittelfruh)1.5 oz Hallertau (Mittelfruh) Hops Pellet 3.6 Whirlpool at 180 °F 15 min 2.5 30%
1 oz Yakima Valley Hops - Hallertau (Mittelfruh)1 oz Hallertau (Mittelfruh) Hops Pellet 3.6 Dry Hop 7 days 20%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Wyeast - Beer Nutrient Other Boil 10 min.
0.50 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Imperial Yeast - B48 Triple Double
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 17.07 psi       Temp: 39 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Camas Summer Profile - Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.59 gal Strike 161 °F 149 °F 60 min
5.41 gal Sparge 180 °F 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.59 18.4  
Mash volume with grains 5.57 22.3  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 4.91 g | 19.7 qt) 5.42 21.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.73 g | 30.9 qt) 8.23 32.9  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.56 g | 22.2 qt) 6.73 26.9  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.67 g | 26.7 qt) 5.5 22  
Total: 10.01 40
Equipment Profile Used: System Default
 
Notes

Yeast calls for a mix of Fermentis SafAle T-58 and S-33. I may just go with Imperial Triple Double - Westmalle Yeast.

Original recipe calls for a three step mash at 129 for 20 minutes, 145 for 50 minutes and 163 for 20 minutes. Then do a mash out. I plan to do a simple infusion at 149 for 75 minutes.

Add 1 lb Belgian Candi Syrup at 10 minutes and be sure to turn off burner while mixing it in. Options: Mix sugar with a bit of boiled water, cool and add a couple days into fermentation or just add at same time as Candi Syrup.

Chill to 68, pitch yeast. After 3 days allow it to free rise as high as 86. Ferment for at least 2 weeks until TG is reached, then drop temp to 59 and add dry hops for a week. Transfer to keg and condition cold for 3-4 weeks.

Carbonate to 3 volumes.

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  • Last Updated: 2021-11-23 05:48 UTC