Catraio Tripel - Beer Recipe - Brewer's Friend

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Catraio Tripel

224 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 120 liters (fermentor volume)
Pre Boil Size: 130 liters
Post Boil Size: 120 liters
Pre Boil Gravity: 14.2 °P (recipe based estimate)
Post Boil Gravity: 17.9 °P (recipe based estimate)
Efficiency: 72% (brew house)
Source: Sovina LDA.
Calories: 224 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Friday December 18th 2020
17.9 °P
2.7 °P
8.3%
28.4
9.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
35 kg Simpsons - Finest Lager Malt35 kg Finest Lager Malt 35.74 4.37 87.5%
5 kg Candi Syrup - Belgian Candi Syrup - Clear (0L)5 kg Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 12.5%
40 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
125 g Columbus125 g Columbus Hops Pellet 15 Boil 30 min 28.4 50%
125 g Columbus125 g Columbus Hops Pellet 15 Dry Hop Day 4 50%
250 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Epsom Salt Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
20 g Citric acid Water Agt Mash 0 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 1075 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.9 bar       Temp: 2 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
105 L Strike 69 °C 63 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 126.33 L. Suggest reducing initial water volume to 41.74 L and adding 80.93 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 128.1 L. Suggest reducing strike water volume to 22.3 L and adding 82.7 L sparge/top-off. 105
Strike water volume at mash thickness of 3 L/kg 105
Mash volume with grains 128.1
Grain absorption losses -35
Remaining sparge water volume (equipment estimates 53.6 L) 60.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 122.7 L) 130
Volume increase from sugar/extract (late additions) 3.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 120
Going into fermentor 120
Total: 165.9  
Equipment Profile Used: System Default
 
Notes

Adicionar 7g de DAP no fermentador antes de subir a cerveja.

Adicionar 10g de GoFerm no pitch líquido

Oxigenar o máximo possível.

Fazer o pitch a 21ºC.

Deixar subir livremente. Limitar em 30ºC.

Após finalizada a fermentação, iniciar a maturação baixando 1ºC a cada 12h, até chegar aos 12ºC, e então, cold crash direto para os -2ºC.

Ao chegar aos 4ºC, fazer o dry hopping. 4 dias de contato.

Adicionar o vinho 1 dia antes do engarrafamento, homogeneizando ao máximo, evitando a oxidação.

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  • Last Updated: 2020-12-18 15:31 UTC