Belgian Tripel V4 - Beer Recipe - Brewer's Friend

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Belgian Tripel V4

242 calories 16.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Patrick Miller
Hop Utilization: 98%
Calories: 242 calories (Per 330ml)
Carbs: 16.9 g (Per 330ml)
Created: Tuesday February 1st 2022
1.080
1.008
9.4%
31.4
5.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,121 g Weyermann - Extra Pale Premium Pilsner Malt5121 g Extra Pale Premium Pilsner Malt 38 1.5 77%
200 g German - Abbey Malt200 g Abbey Malt 33 17 3%
200 g United Kingdom - Oat Malt200 g Oat Malt 28 2 3%
200 g Rolled Oats200 g Rolled Oats 33 2.2 3%
200 g Belgian - Wheat200 g Wheat 38 1.8 3%
366 g Candi Syrup - Belgian Candi Syrup - Brun Léger366 g Belgian Candi Syrup - Brun Léger 42 6.5 5.5%
366 g Candi Syrup - Belgian Candi Syrup - Brun Léger366 g Belgian Candi Syrup - Brun Léger 42 6.5 5.5%
6,653 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44 g Brewferm - Hallertau Mittelfrüh44 g Hallertau Mittelfrüh Hops Leaf/Whole 4.7 First Wort 60 min 21.46 37.3%
54 g Saaz54 g Saaz Hops Leaf/Whole 3.9 Boil 15 min 8.87 45.8%
20 g Saaz20 g Saaz Hops Leaf/Whole 3.9 Whirlpool at 80 °C 0 min 1.09 16.9%
118 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 ml Lactic acid Water Agt Mash 1 hr.
3 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
2 g Irish Moss Fining Boil 10 min.
3 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.30 g Gypsum Water Agt Mash 1 hr.
0.30 g Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1.23 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 387 B cells required
Mangrove Jack - Belgian Tripel M31
Amount:
1.03 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 387 B cells required
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1.03 Each
Cost:
Attenuation (custom):
84%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 387 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 147.1 g       Temp: 20 °C       CO2 Level: 2.7 Volumes
 
Target Water Profile
18C. Belgian Tripel
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 15 100 75 25
Volvic 24.0 L
Overijse 5.5 L

Add candi sugar Day 2 & Day 3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Strike 60 °C 60 °C 20 min
Steeping 65 °C 65 °C 30 min
Steeping 69 °C 69 °C 30 min
10.5 L Sparge 75 °C 75 °C 20 min
Starting Mash Thickness: 2.75 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 16.3
Mash volume with grains 20.2
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 16.4 L) 14.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 26.3 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 20.1 L) 21
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.9 L) 20
Total: 30.3  
Equipment Profile Used: System Default
"Belgian Tripel V4" Belgian Tripel beer recipe by Patrick Miller. All Grain, ABV 9.41%, IBU 31.42, SRM 5.73, Fermentables: ( Extra Pale Premium Pilsner Malt, Abbey Malt, Oat Malt, Rolled Oats, Wheat, Belgian Candi Syrup - Brun Léger) Hops: (Hallertau Mittelfrüh, Saaz) Other: (Lactic acid, Fermax Yeast Nutrient, Irish Moss, Calcium Chloride (dihydrate), Gypsum, Salt)
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  • Last Updated: 2022-10-20 21:32 UTC