Gripel 1 - Beer Recipe - Brewer's Friend

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Gripel 1

240 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.96 liters
Post Boil Size: 21.46 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Patrick Miller
Hop Utilization: 98%
Calories: 240 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Wednesday May 19th 2021
1.079
1.009
9.2%
29.1
6.0
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,135 g Weyermann - Extra Pale Premium Pilsner Malt5135 g Extra Pale Premium Pilsner Malt 38 1.5 79%
260 g German - CaraMunich I260 g CaraMunich I 34 39 4%
260 g Belgian - Wheat260 g Wheat 38 1.8 4%
845 g Candi Syrup - Belgian Candi Syrup - Blanc845 g Belgian Candi Syrup - Blanc 42 0 13%
6,500 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
41 g Tettnanger41 g Tettnanger Hops Pellet 4 First Wort 60 min 18.61 45.1%
35 g Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops Pellet 5.3 Boil 15 min 8.54 38.5%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 5.3 Whirlpool 0 min 1.99 16.5%
91 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Lactic acid Water Agt Mash 1 hr.
4 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
3 g Irish Moss Fining Boil 10 min.
4 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1.23 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 382 B cells required
Mangrove Jack - Belgian Tripel M31
Amount:
1.03 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 382 B cells required
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1.03 Each
Cost:
Attenuation (custom):
84%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 382 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 139.6 g       Temp: 20 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
18C. Belgian Tripel
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 15 100 75 25
Volvic 27.5 L
Overijse 1.5 L

going with a softer balanced water profile
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Strike 60 °C 60 °C 25 min
Steeping 65 °C 65 °C 25 min
Steeping 69 °C 69 °C 25 min
10.1 L Sparge 75 °C 75 °C 20 min
Starting Mash Thickness: 2.75 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 15.6
Mash volume with grains 19.3
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 16.6 L) 14.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 26.2 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 20.1 L) 21.5
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.4 L) 20
Total: 30  
Equipment Profile Used: System Default
 
Notes

Add syrup
Day 2 425 gm
Day 3 425 gm

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  • Last Updated: 2022-02-10 21:51 UTC