Tripel (EB) - Beer Recipe - Brewer's Friend

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Tripel (EB)

274 calories 23.4 g 16 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.51 gallons
Post Boil Size: 6.88 gallons
Pre Boil Gravity: 16.4 °P (recipe based estimate)
Post Boil Gravity: 20.1 °P (recipe based estimate)
Efficiency: 60% (brew house)
Source: Brad Ledbetter
Hop Utilization: 98%
Calories: 274 calories (Per 16oz)
Carbs: 23.4 g (Per 16oz)
Created: Sunday March 27th 2022
20.1 °P
3.6 °P
9.7%
36.3
6.3
5.5
34.97
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17.20 lb Carolina Malt House - Carolina Pilsner17.2 lb Carolina Pilsner $ 1.39 / lb
$ 23.98 		37 2.1 90.4%
0.33 lb Weyermann - Melanoidin0.33 lb Melanoidin 34.5 27 1.7%
1.50 lb Cane Sugar1.5 lb Cane Sugar 46 0 7.9%
19.03 lbs / $ 23.98
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
71 g Tettnanger71 g Tettnanger Hops Pellet 4.5 Boil 60 min 32.68 71.7%
28 g Artisan - Saaz (Czech)28 g Saaz (Czech) Hops Pellet 3.5 Boil 10 min 3.63 28.3%
99 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 min.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
100 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
$ 10.99 / each
$ 10.99
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 522 B cells required
$ 10.99 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 16.47 psi       Temp: 38 °F       CO2 Level: 3 Volumes
 
Target Water Profile
EB Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 50
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.6 gal Strike 137 °F 131 °F 10 min
Temperature 131 °F 149 °F 90 min
Temperature 149 °F 155 °F 30 min
Temperature 155 °F 168 °F 10 min
Starting Mash Thickness: 2.19 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.19 qt/lb 9.6 38.4  
Mash volume with grains 11 44  
Grain absorption losses -2.19 -8.8  
Remaining sparge water volume (equipment estimates 0.61 g | 2.5 qt) 1.24 5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.11 0.4  
Pre boil volume (equipment estimates 7.88 g | 31.5 qt) 8.51 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.88 27.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.88 g | 27.5 qt) 5.5 22  
Total: 10.84 43.4
Equipment Profile Used: System Default
 
Notes

Source: https://shop.theelectricbrewery.com/pages/belgian-tripel#Recipe

Kettle size: 20
Trub: 1.375gal = 5.5qt = 4.5qt kettle loss + 1qt line loss
Boil off rate: 1.0
Grain absorption: 0.07
=> Strike water 9.6gal (9gal, 2.4qt; 36.34L), 137f
2.4qt = 2.27L

> Water: Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favor flavor / maltiness or bitterness / dryness.

> Oxygenate the chilled wort to a level of 14 ppm dissolved oxygen.

> Pitch yeast and ferment at 64F (wort temperature), allowing temperature to rise to 70F over one week (raise 1 degree per day). If yeast seems to be stalling, do not be afraid to raise temperature as high as 75F to ensure proper attenuation. Target FG: 3.1P

> Fine with gelatin

> The beer will improve greatly if conditioned just above freezing for 4 weeks before serving and will continue to change over time. Sampling is recommended.

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  • Last Updated: 2022-03-30 14:15 UTC