Matthew's Tripel - Beer Recipe - Brewer's Friend

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Matthew's Tripel

274 calories 24.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 22 gallons (fermentor volume)
Pre Boil Size: 24.5 gallons
Post Boil Size: 22 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Matthew Herold, Randy Daily, Jim Lee
Rating:
5.00 (1 Review)

Calories: 274 calories (Per 12oz)
Carbs: 24.7 g (Per 12oz)
Created: Thursday February 25th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
48 lb Dingemans - Belgian Pilsner Malt48 lb Belgian Pilsner Malt 37 1.6 78.7%
2.75 lb American - White Wheat2.75 lb White Wheat 40 2.8 4.5%
2.25 lb Castle Malting - Château Monastique2.25 lb Château Monastique 35 17.5 3.7%
8 lb Belgian Candi Sugar - Clear/Blond (0L)8 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 13.1%
61 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9.50 oz Styrian Goldings9.5 oz Styrian Goldings Hops Pellet 3.5 Boil 60 min 22.95 55.9%
4.50 oz Saaz4.5 oz Saaz Hops Pellet 3.2 Boil 20 min 6.02 26.5%
3 oz Saaz3 oz Saaz Hops Pellet 3.2 Boil 5 min 1.32 17.6%
17 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Whirlfloc Water Agt Boil 10 min.
2 tsp Yeast Nutrient Other Boil 10 min.
24 g Chalk Water Agt Mash 1 hr.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
9 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
7 g Baking Soda Water Agt Mash 1 hr.
38.24 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 2083 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 7 16 30 48 159
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20.37 gal Strike 127 °F 127 °F 20 min
Temperature 127 °F 152 °F 60 min
Vorlauf 152 °F 168 °F 20 min
168 °F 168 °F 30 min
12.74 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 24.89 gal (99.55 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 12.89 gal (51.55 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 24.12 gal (96.46 qt). Suggest reducing strike water volume to 7.76 gal (31.04 qt) and adding 12.12 gal (48.46 qt) sparge/top-off. 19.88 79.5  
Strike water volume at mash thickness of 1.5 qt/lb 19.88 79.5  
Mash volume with grains 24.12 96.5  
Grain absorption losses -6.63 -26.5  
Remaining sparge water volume (equipment estimates 11.23 g | 44.9 qt) 10.85 43.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.65 2.6  
Pre boil volume (equipment estimates 24.89 g | 99.6 qt) 24.5 98  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.64 -2.6  
Post boil Volume 22 88  
Going into fermentor 22 88  
Total: 30.72 122.9
Equipment Profile Used: System Default
 
Notes

This is Matthew Herrold's recipe found on MeanBrews.com, (actually a Youtube video on Mean Brews channel).

3- 6.5 Gallon Batches
Brew 1 - Wyeast 1214; Bottle Condition
Brew 2 - Wyeast 3787; Bottle Condition
Brew 3 -




Westmalle Strain - Wyeast 3787, WLP530
Chimay Strain - Wyeast 1214, WLP500
Hoegarden Strain - Wyeast 3463, WLP720
Rochefort Strain - 1762

Others: Wyeast 3942, OYL-024, OYL-028,

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  • Last Updated: 2021-04-01 10:58 UTC