Belgian Tripel - Beer 95 - Beer Recipe - Brewer's Friend

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Belgian Tripel - Beer 95

253 calories 19.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 150 min
Batch Size: 34 liters (ending kettle volume)
Pre Boil Size: 46 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 94% (ending kettle)
Source: Miguel Jean Paul Hunt
Calories: 253 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Wednesday June 16th 2021
1.083
1.011
9.4%
32.0
6.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Weyermann - Barke Pilsner Malt7 kg Barke Pilsner Malt 37.03 1.75 73.3%
500 g Dingemans - Aromatic Malt500 g Aromatic Malt 36.3 19 5.2%
500 g Dingemans - Biscuit500 g Biscuit 34.5 22 5.2%
1 kg Belgian Candi Sugar - Clear/Blond (0L)1 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 10.5%
200 g Corn Sugar - Dextrose200 g Corn Sugar - Dextrose 42 0.5 2.1%
350 g Maltodextrin350 g Maltodextrin 39 0 3.7%
9,550 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Hallertau Mittelfruh (3.75 AA)60 g Hallertau Mittelfruh (3.75 AA) Hops Leaf/Whole 3.9 Boil 60 min 15.28 30%
40 g Hallertau Mittelfruh (3.75 AA)40 g Hallertau Mittelfruh (3.75 AA) Hops Leaf/Whole 3.9 Boil 30 min 7.83 20%
50 g Hallertau Mittelfruh (3.75 AA)50 g Hallertau Mittelfruh (3.75 AA) Hops Leaf/Whole 3.9 Boil 15 min 6.32 25%
50 g Hallertau Mittelfruh (3.75 AA)50 g Hallertau Mittelfruh (3.75 AA) Hops Leaf/Whole 3.9 Boil 5 min 2.54 25%
200 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Campden Tablets Water Agt Boil 0 min.
1 each Whirlfloc Water Agt Boil 0 min.
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
8 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
600 Milliliters
Cost:
Attenuation (custom):
86%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 850 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 229.9 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Mig's balnce
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92 5 14 80 104 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L mash Infusion 74 °C 65 °C 120 min
27 L 77 °C 77 °C 30 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.25 L. Suggest reducing initial water volume to 44.72 L and adding 3.85 L sparge/top-off.  
Strike water volume at mash thickness of 2.7 L/kg 21.6
Mash volume with grains 26.9
Grain absorption losses -8
Remaining sparge water volume 32.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 48.6 L) 46
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -14.3
Hops absorption losses (first wort, boil, aroma) -1
Post boil volume (equipment estimates 31.4 L) 34
Estimated amount in fermentor 34
Total: 54.5  
Equipment Profile Used: System Default
 
Notes

at 31.5L
OG = 1080
FG = 1011
ABV = 9.07%
IBU = 32

at 33.5L
OG = 1078
FG = 1011
ABV = 8.88
IBU = 33.64

05-08-21
at 34L
Racked after cold crash and finings. 500ml loss. 500ml liquid with sextrose and malto dextine added.

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  • Last Updated: 2021-08-31 10:50 UTC