Verdreifachen Tripel - Beer Recipe - Brewer's Friend

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Verdreifachen Tripel

278 calories 25.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Miles & Nick
Calories: 278 calories (Per 12oz)
Carbs: 25.6 g (Per 12oz)
Created: Tuesday August 3rd 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Pilsner12 lb Pilsner 38 1.6 75%
1 lb Dingemans - Belgian Cara 8 Pils Malt1 lb Belgian Cara 8 Pils Malt 30 6 6.3%
1 lb Briess - Rice, Flaked1 lb Rice, Flaked 32.2 1 6.3%
1 lb Rice Syrup Solids1 lb Rice Syrup Solids - (late boil kettle addition) 37 1 6.3%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6.3%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 17.92 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 30 min 13.77 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 0 min 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
2 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 421 B cells required
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 421 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt Sacch Strike 169 °F 149 °F 60 min
12 qt Mashout Decoction 212 °F 170 °F --
1.75 gal Batch Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 50 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.45 g | 17.8 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.7 g | 30.8 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

https://www.homebrewersassociation.org/homebrew-recipe/triple-belgian-tripel/

-Pitch at 64F and raise slowly to 70F

-lower mash temp for extra fermentability

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  • Last Updated: 2022-02-18 17:27 UTC