Barrel Aged Belgian Tripel - Beer Recipe - Brewer's Friend

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Barrel Aged Belgian Tripel

Created: Saturday November 20th 2021
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270 calories 23.1 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.17 gallons
Post Boil Size: 5.67 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Brandon Pflipsen
Calories: 270 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
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OG: 1.070 FG: 1.013 ABV: 7.5% IBU: 19

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OG: 1.074 FG: 1.007 ABV: 8.8% IBU: 25

1.082
1.014
8.9%
23.9
5.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Pilsner12 lb Pilsner 38 1.6 80%
1 lb Aromatic Malt1 lb Aromatic Malt 35 20 6.7%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 6.7%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.2 Boil 60 min 14.13 44.4%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.4 Boil 60 min 4.04 22.2%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.4 Boil 5 min 0.8 22.2%
0.25 oz Sterling0.25 oz Sterling Hops Pellet 5.9 Boil 60 min 4.96 11.1%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz tangerine peel Flavor Boil 15 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 144 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Amber
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.06 gal Strike 166 °F 152 °F 60 min
5 gal Sparge 180 °F 165 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.06 16.3  
Mash volume with grains 5.1 20.4  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.74 g | 19 qt) 4.98 19.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.93 g | 27.7 qt) 7.17 28.7  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.67 22.7  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.67 g | 22.7 qt) 5.5 22  
Total: 9.05 36.2
Equipment Profile Used: System Default

Batch Performance
Efficiency:
Conversion: 87.5%
Pre-Boil: 82% 31 ppg
Ending Kettle: 73% 29.5 ppg
Brew House: 84% 33.2 ppg
Wort Volume:
5.6 Gallons
  • Expected 5.5 Gallons of fermentable wort.
  • Adjust your equipment profile and calibrate your equipment to dial this in.
  • Expected OG: 1.082
  • Actual OG: 1.089
Alcohol and Attenuation:
ABV: 10.11%
  • Apparent Attenuation: 86.5%
  • Actual FG: 1.012
  • Calories per 12oz 270 calories
  • Carbohydrates per 12oz 23.1 g
Amount Packaged:
4.5 Gallons
Great job! You get to enjoy the equivalent of:
  • 12oz bottles: 48
  • Pints: 36
Latest Brew Log
Date Days Event Gravity Volume pH Temp Updated Comment
11/21/2021 8:24 PM
over 3 years ago 		+0 Mash Complete 1.090 4.06 Gallons 68 °F 11/21/2021 8:24 PM
over 3 years ago
11/21/2021 8:55 PM
over 3 years ago 		+0 Pre-Boil Gravity 1.052 7.75 Gallons 68 °F 11/21/2021 8:55 PM
over 3 years ago
11/21/2021 11:16 PM
over 3 years ago 		+0 Brew Day Complete 1.089 5.6 Gallons 68 °F 3/31/2022 2:07 AM
over 3 years ago 		Changed from 1.075 to 1.089 to adjust for the added sugar from the honey bourbon barrel.
11/21/2021 11:16 PM
over 3 years ago 		+0 Boil Complete 1.075 5.9 Gallons 68 °F 11/21/2021 11:16 PM
over 3 years ago
11/24/2021 5:46 PM
over 3 years ago 		+3 Sample 1.038   68 °F 11/24/2021 5:46 PM
over 3 years ago
12/2/2021 3:29 AM
over 3 years ago 		+11 Sample 1.014   64 °F 12/2/2021 3:29 AM
over 3 years ago
12/6/2021 3:10 AM
over 3 years ago 		+15 Fermentation Complete 1.012 5.6 Gallons 66 °F 3/31/2022 2:08 AM
over 3 years ago 		Bumped up from 1.007 to 1.012 from the added sugar from the honey bourbon barrel.
12/12/2021 10:35 PM
over 3 years ago 		+21 Racked 1.007 5.5 Gallons 66 °F 12/12/2021 10:35 PM
over 3 years ago 		Transferred into a honey bourbon 5 gallon barrel from 11 Wells in St. Paul, MN. Will age for a few months
1/6/2022 5:24 PM
over 3 years ago 		+46 Sample 1.012   66 °F 1/6/2022 5:24 PM
over 3 years ago 		This beer has been refermenting in the barrel. Lots of residual honey was left in the barrel causing the yeast to go to town. Tasted the sample and there was very prominent honey flavor. Since the gravity was a higher reading than when it went in to the barrel, this confirms it. Added an airlock onto the bung so it stops blowing out.

Will check again once airlock activity slows down.
4/19/2022 2:33 AM
over 2 years ago 		+149 Packaged 1.010 4.5 Gallons 36 °F 4/19/2022 2:41 AM
over 2 years ago 		Moved keg from room temperature under 25 PSI CO2 to the keezer at 36-38 at 11 PSI CO2. Ready to drink in a couple days once cooled down and stable
"Barrel Aged Belgian Tripel" Belgian Tripel beer recipe by Brandon Pflipsen. All Grain, ABV 8.92%, IBU 23.94, SRM 5.74, Fermentables: (Pilsner, Aromatic Malt, Belgian Candi Sugar - Clear/Blond (0L), Cane Sugar) Hops: (Tettnanger, Saaz, Sterling) Other: (tangerine peel)
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  • Last Updated: 2022-01-06 17:20 UTC