Goedt Bier ca. 1679-1689 - Beer Recipe - Brewer's Friend

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Goedt Bier ca. 1679-1689

300 calories 31.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jacob Johnson
Hop Utilization: 98%
Calories: 300 calories (Per 12oz)
Carbs: 31.1 g (Per 12oz)
Created: Wednesday September 29th 2021
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OG: 1.070 FG: 1.014 ABV: 7.4% IBU: 37

1.090
1.023
8.9%
35.5
7.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb United Kingdom - Maris Otter Pale12 lb Maris Otter Pale 38 3.75 64%
3.75 lb American - Wheat3.75 lb Wheat 38 1.8 20%
1 lb Bestmalz - BEST Smoked1 lb BEST Smoked 35.4 2.5 5.3%
2 lb German - Spelt Malt2 lb Spelt Malt 37 2 10.7%
18.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 oz Hallertau Mittelfruh3.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 35.48 100%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 449 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 9.38 37.5  
Mash volume with grains 10.88 43.5  
Grain absorption losses -2.34 -9.4  
Remaining sparge water volume (equipment estimates 0.35 g | 1.4 qt) 0.72 2.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 5.5 22  
Total: 10.09 40.4
Equipment Profile Used: System Default
"Goedt Bier ca. 1679-1689" Belgian Tripel beer recipe by Jacob Johnson. All Grain, ABV 8.87%, IBU 35.48, SRM 7.53, Fermentables: (Maris Otter Pale, Wheat, BEST Smoked, Spelt Malt) Hops: (Hallertau Mittelfruh) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt)
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  • Public: Yup, Shared
  • Last Updated: 2021-09-29 17:51 UTC