MO-Triple 2021 - Beer Recipe - Brewer's Friend

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MO-Triple 2021

311 calories 27.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 311 calories (Per 12oz)
Carbs: 27.9 g (Per 12oz)
Created: Sunday February 14th 2021
1.094
1.018
9.9%
29.5
9.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Joe White - Pilsner / Export Pilsner10 lb Pilsner / Export Pilsner 36.8 2 62.7%
2 lb Briess - Wheat Malt, White2 lb Wheat Malt, White 39.1 2.5 12.5%
23 oz Belgian Candi Sugar - Clear/Blond (0L)23 oz Belgian Candi Sugar - Clear/Blond (0L) 38 0 9%
1 lb Raw Honey1 lb Raw Honey - (late fermenter addition) 68.5 20 6.3%
8 oz Belgian - Biscuit8 oz Biscuit 35 23 3.1%
1 lb US - honey - Raw Honey1 lb US - honey - Raw Honey - (late boil kettle addition) 68.5 20 6.3%
15.94 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 4.79 25%
3 oz Styrian Goldings3 oz Styrian Goldings Hops Pellet 2.85 Boil 75 min 24.66 75%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz corriander Water Agt Mash 10 min.
1 oz Irish Moss Water Agt Mash 15 min.
1 oz Sweet Orange Peel Flavor Mash 0 min.
1 oz Yeast Nutrient Other Mash 0 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
2 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 7.7 oz       Temp: 70 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
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
15 qt Strike 160 °F 151 °F 60 min
8 qt 212 °F 175 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 3.96 g | 15.8 qt) 2.51 10  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.12 0.5  
Pre boil volume (equipment estimates 6.95 g | 27.8 qt) 5.5 22  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.19 28.8
Equipment Profile Used: System Default
 
Notes

Add honey late into boil + in fermentation. Too early in boil and it will lose flavor profile.

Mash: Shoot for (146-149^F) rest.

6oz of water per lb of honey (mix when pouring into 2ndary fermenter) (2nd lb goes in this way, 1st lb goes in 10-15 min left in boil)

Any complex malts like Munich? 1-3% of grist

sugar 10-20% grist. What is Grist? before, during, after boil?

hops: 2/3rds-bitter, 1/3 flavor at 30min left in boil (BU:GU ratio of 3:8)

Spices: Coriander, orange zest (Careful not to add too much)

Add whirfloc tablet 30 minutes left in boil.

4 gallon @ 164 F @ 60 min (Drain) "Target Rest= 151 F"

Approx 2.25 Gal Boiling Water @ 15 Min

3 gallon @ 181 F Don't Go over 170F" (Drain)


Boil -75min
Pitch @ 65
Fermentation 65-70.
Bottle hold at 70

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  • Last Updated: 2021-04-09 19:35 UTC