Belgisk Trippel_R4F - Beer Recipe - Brewer's Friend

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Belgisk Trippel_R4F

327 calories 18.6 g 0.5 L
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 26.98 liters (ending kettle volume)
Pre Boil Size: 31.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 85% (ending kettle)
Source: Rist4Fun.com
Calories: 327 calories (Per 0.5L)
Carbs: 18.6 g (Per 0.5L)
Created: Sunday May 2nd 2021
1.072
1.003
9.1%
33.2
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6.20 kg Belgian - Pilsner6.2 kg Pilsner 37 2.77 86.7%
0.20 kg German - Acidulated Malt0.2 kg Acidulated Malt 27 7.58 2.8%
0.75 kg Cane Sugar0.75 kg Cane Sugar - (late boil kettle addition) 46 10.5%
7.15 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 12 Boil 90 min 17.65 9.7%
50 g Saaz50 g Saaz Hops Pellet 2.9 Boil 30 min 10.21 32.3%
50 g Saaz50 g Saaz Hops Pellet 2.9 Boil 5 min 2.65 32.3%
40 g Styrian Goldings40 g Styrian Goldings Hops Pellet 3.7 Boil 5 min 2.7 25.8%
155 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (custom):
93%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 354 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 5 5 70 90 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Protein rest Strike 61 °C 55 °C 20 min
saccharification rest Temperature -- 64 °C 60 min
Mash out Temperature -- 78 °C 5 min
16 L Sparge Fly Sparge 78 °C 78 °C 40 min
Starting Grain Temp: 12 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 23.4
Mash volume with grains 27.6
Grain absorption losses -6.4
Remaining sparge water volume 15.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.8 L) 31.5
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil volume (equipment estimates 22.6 L) 27
Estimated amount in fermentor 27
Total: 38.8  
Equipment Profile Used: System Default
 
Notes

Duvel inspired Trippel

Mash-in to reach a beginning mash temperature of 55C (protein rest) & hold for 20 minutes. Ramp or raise the temperature of the mash to 64C (saccharification rest) and hold for 60 minutes. Finally, ramp or raise the temperature to 78C (mash-out) and hold for 5 minutes. Lauter and sparge to collect enough preboil volume to allow for a 90 minute boil.


After fermentation, add 8g/l sugar to bottles for cabonation.

Pitch rate 0,75 requires 2,3l starter. Even 1l starter will do the job if more esters is wanted.

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  • Last Updated: 2021-05-07 06:16 UTC