"The Fiery Monk" Belgian Tripel - Beer Recipe - Brewer's Friend

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"The Fiery Monk" Belgian Tripel

241 calories 23.3 g 1 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 241 calories (Per 1oz)
Carbs: 23.3 g (Per 1oz)
Created: Thursday December 23rd 2021
1.073
1.016
7.5%
28.7
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Barnowl - Pilsener Malt5 kg Pilsener Malt 36 1.7 76.3%
0.80 kg Cane Sugar0.8 kg Cane Sugar 46 0 12.2%
0.20 kg Castle Malting - Château Acid (Malta Acida)0.2 kg Château Acid (Malta Acida) 34 4.1 3.1%
0.05 kg American - Caramel / Crystal 120L0.05 kg Caramel / Crystal 120L 33 120 0.8%
0.50 kg The Swaen - Swaen Vienna0.5 kg Swaen Vienna 36.8 4.5 7.6%
6.55 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Perle20 g Perle Hops Pellet 8.2 Boil 60 min 18.57 33.3%
40 g Tettnanger40 g Tettnanger Hops Pellet 4.5 Boil 15 min 10.11 66.7%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
0.60 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 8 16 60 26 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Strike 62 °C 60 °C 20 min
17 L Steeping 66 °C 65 °C 20 min
17 L Steeping 70 °C 69 °C 20 min
17 L Steeping 75 °C 77 °C --
13 L Sparge 77 °C 77 °C --
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 8.6
Mash volume with grains 12.4
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 24.3 L) 27.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 26.8 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 20.8 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 20.8
Total: 36.2  
Equipment Profile Used: System Default
""The Fiery Monk" Belgian Tripel" Belgian Tripel beer recipe by Brewer #355768. All Grain, ABV 7.45%, IBU 28.69, SRM 5.7, Fermentables: (Pilsener Malt, Cane Sugar, Château Acid (Malta Acida), Caramel / Crystal 120L, Swaen Vienna) Hops: (Perle, Tettnanger) Other: (Irish Moss, Yeast Nutrient, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt)
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  • Public: Yup, Shared
  • Last Updated: 2021-12-27 20:18 UTC