26c - Tripel - Beer Recipe - Brewer's Friend

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26c - Tripel

277 calories 18.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.2 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 86% (brew house)
Calories: 277 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Wednesday April 6th 2022
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10.1%
31.8
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Briess - Pilsen Malt 2-Row13 lb Pilsen Malt 2-Row 37 1.2 81.9%
2.50 lb Belgian Candi Sugar - Clear/Blond (0L)2.5 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 15.7%
6 oz Belgian - Cara 45L6 oz Cara 45L 34 42 2.4%
15.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Artisan - Zappa2 oz Zappa Hops Pellet 5.3 Boil 60 min 31.78 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 ml Glucabuster Water Agt Mash 45 min.
1 ml White Labs - Ultra-Ferm WLN4100 Other Mash 45 min.
0.20 ml Foam Axe Water Agt Boil 90 min.
15 g CellarScience - FermFed Other Boil 10 min.
1 each kickcaragain Water Agt Boil 10 min.
0.50 ml Brutzyme Other Primary 5 days
2 ml Clearzyme Water Agt Primary 5 days
11 ml SilaFine Water Agt Kegging 2 days
 
Yeast
Omega Yeast Labs - Lutra Kveik OYL-071
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.05 psi       Temp: 32 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Proteases Strike 135 °F 135 °F 20 min
Beta Steeping 125 °F 143 °F 50 min
Alpha Steeping 142 °F 155 °F 25 min
Out Steeping 155 °F 168 °F 15 min
2.5 gal Sparge 168 °F 178 °F 15 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.34 13.4  
Mash volume with grains 4.41 17.7  
Grain absorption losses -1.67 -6.7  
Remaining sparge water volume (equipment estimates 6.7 g | 26.8 qt) 6.78 27.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.12 g | 32.5 qt) 8.2 32.8  
Volume increase from sugar/extract (late additions) 0.2 0.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6 g | 24 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6 24  
Total: 10.12 40.5
Equipment Profile Used: System Default
"26c - Tripel" Belgian Tripel beer recipe by DanMart. All Grain, ABV 10.12%, IBU 31.78, SRM 4.64, Fermentables: (Pilsen Malt 2-Row, Belgian Candi Sugar - Clear/Blond (0L), Cara 45L) Hops: (Zappa) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Lactic acid, Salt, Glucabuster, White Labs - Ultra-Ferm WLN4100, Foam Axe, CellarScience - FermFed, kickcaragain, Brutzyme, Clearzyme, SilaFine)
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  • Last Updated: 2022-08-17 04:22 UTC
  • Snapshot Created: 2022-04-06 05:52 UTC
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