Bowtie Tuesdays (Pub) - Beer Recipe - Brewer's Friend

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Bowtie Tuesdays (Pub)

249 calories 15.4 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: 8.52 gallons
Post Boil Size: 7.52 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Source: RT
Calories: 249 calories (Per 12oz)
Carbs: 15.4 g (Per 12oz)
Created: Wednesday October 20th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Dingemans - Belgian Pilsner Malt14 lb Belgian Pilsner Malt $ 1.70 / lb
$ 23.80 		37 1.6 87.5%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 6.3%
0.50 lb Dingemans - Aromatic Malt0.5 lb Aromatic Malt $ 2.79 / lb
$ 1.40 		36.3 19 3.1%
0.50 lb Weyermann - Vienna Malt0.5 lb Vienna Malt $ 2.29 / lb
$ 1.15 		37 3.5 3.1%
16 lbs / $ 26.34
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Yakima Valley Hops - Nugget0.8 oz Yakima Valley Hops - Nugget Hops $ 0.75 / oz
$ 0.60 		Pellet 13.1 Boil 60 min 32.42 31.4%
0.50 oz LD Carlson - Crystal0.5 oz LD Carlson - Crystal Hops Pellet 4.22 Boil 5 min 1.3 19.6%
1.25 oz Yakima Valley Hops - CZ Saaz1.25 oz CZ Saaz Hops $ 1.25 / oz
$ 1.56 		Pellet 3 Boil 5 min 2.31 49%
2.55 oz / $ 2.16
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
6.41 ml Phosphoric acid Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
0.50 tsp Ground Coriander Flavor Boil 1 min.
3.35 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 291 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 19.19 psi       Temp: 39 °F       CO2 Level: 3.2 Volumes
 
Target Water Profile
Legacy - GreyCat - Trappist
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 8 16 26 60 0

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.88 gal Infusion -- 148 °F 60 min
5.51 gal Mashout Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 4.88 19.5  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 4.27 g | 17.1 qt) 5.77 23.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 8.52 34.1  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 7.52 30.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 7.52 g | 30.1 qt) 5.5 22  
Total: 10.65 42.6
Equipment Profile Used: System Default
 
Notes

Source water, distilled water and phosphoric acid measurements are for my local water. Use your methods to get to target water profile and mash pH of 5.4 and sparge pH no more than 6.

Ferment at 64F for 7 days, raise to 68-70F for 3 days then rack to secondary for 6 weeks. Move to 36F or refrigerator for 2-3 days and package (recipe assumes keg).

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  • Last Updated: 2021-10-20 15:42 UTC