Fürst Abbey - Beer Recipe - Brewer's Friend

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Fürst Abbey

263 calories 22.8 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: 7.32 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 56% (brew house)
Source: Lakewood Fermentation Club
Hop Utilization: 83%
Calories: 263 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Friday October 22nd 2021
1.080
1.014
8.8%
17.5
6.5
5.4
79.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Dingemans - Pilsen13 lb Pilsen $ 3.25 / lb
$ 42.25 		36.8 1.7 68.9%
20 oz Weyermann - Pale Wheat20 oz Pale Wheat $ 2.85 / lb
$ 3.56 		36 2 6.6%
12 oz Dingemans - Aromatic Malt12 oz Aromatic Malt $ 3.15 / lb
$ 2.36 		36.3 19 4%
2.50 lb Corn Sugar - Dextrose2.5 lb Corn Sugar - Dextrose $ 2.99 / lb
$ 7.48 		42 0.5 13.2%
6 oz Proximity - Dextrine Malt6 oz Dextrine Malt $ 2.55 / lb
$ 0.96 		34.5 3 2%
1 lb Weyermann - Munich Type I1 lb Munich Type I $ 3.05 / lb
$ 3.05 		38 6 5.3%
18.87 lbs / $ 59.66
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops $ 2.49 / oz
$ 2.49 		Pellet 5.5 Boil 60 min 13.68 57.1%
0.75 oz Willamette0.75 oz Willamette Hops $ 2.49 / oz
$ 1.87 		Leaf/Whole 4.5 Boil 15 min 3.79 42.9%
1.75 oz / $ 4.36
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
5 tsp Yeast Nutrient Other Boil 10 min.
0.50 tsp Corriander Water Agt Boil 2 min.
1 tsp Orange Zest Spice Boil 0 min.
4.83 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
7.50 g Gypsum Water Agt Sparge 1 hr.
8.70 ml Lactic acid Water Agt Mash 1 hr.
2.16 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
$ 14.99 / each
$ 14.99
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
$ 14.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 15.28 psi       Temp: 36 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Modifying mash and sparge with lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.16 gal Start temp 170 Strike 170 °F 154 °F 60 min
5.27 gal Sparge 173.2 °F 173 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.14 24.6  
Mash volume with grains 7.45 29.8  
Grain absorption losses -2.05 -8.2  
Remaining sparge water volume (equipment estimates 3.03 g | 12.1 qt) 3.28 13.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.19 0.8  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 7.32 29.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
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: 9.42 37.7
Equipment Profile Used: System Default
"Fürst Abbey" Belgian Tripel beer recipe by Lakewood Fermentation Club. All Grain, ABV 8.75%, IBU 17.47, SRM 6.52, Fermentables: (Pilsen, Pale Wheat, Aromatic Malt, Corn Sugar - Dextrose, Dextrine Malt, Munich Type I) Hops: (Styrian Goldings, Willamette) Other: (Irish Moss, Yeast Nutrient, Corriander, Orange Zest, Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Last Updated: 2024-11-20 21:01 UTC