C3P-Brew - Beer Recipe - Brewer's Friend

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C3P-Brew

263 calories 22 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 6.2 gallons
Post Boil Size: 5.45 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 263 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created: Wednesday April 6th 2022
1.080
1.013
8.8%
31.1
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.75 lb Dingemans - Belgian Pilsner Malt11.75 lb Belgian Pilsner Malt 37 1.6 81%
0.13 lb Briess - Aromatic Munich Malt 20L0.13 lb Aromatic Munich Malt 20L 35.4 20 0.9%
0.13 lb Dingemans - Biscuit0.13 lb Biscuit 34.5 22 0.9%
30 oz Cane Sugar30 oz Cane Sugar - (late boil kettle addition) 46 0 12.9%
2 oz Honey2 oz Honey - (late boil kettle addition) 35 2 0.9%
4 oz Brown Sugar4 oz Brown Sugar - (late fermenter addition) 45 15 1.7%
2 oz Honey2 oz Honey - (late boil kettle addition) 35 2 0.9%
2 oz Cane Sugar2 oz Cane Sugar - (late boil kettle addition) 46 0 0.9%
232.16 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 23.79 50%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 15 min 3.94 16.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 3.06 16.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 1 min 0.27 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb grapefruit Flavor Primary 2 days
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 381 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.6 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains 6.22 24.9  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.14 g | 12.6 qt) 2.7 10.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.64 g | 26.6 qt) 6.2 24.8  
Volume increase from sugar/extract (late additions) 0.17 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.2 g | 20.8 qt) 5.45 21.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.45 g | 21.8 qt) 5.2 20.8  
Total: 7.95 31.8
Equipment Profile Used: System Default
 
Notes

Bronze Medal @ First Coast Cup 2022

Mash grains at 152° F (67° C) for 60 minutes. Mash out at 170° F (77° C) for 30 minutes. Add 1/8 lb of honey and 1 5/8 lb table sugar to the boil at 30 minutes from flameout. Add the remaining 1/8 lb honey and 1/8 lb table sugar at 5 minutes from flameout. Ferment one week at 70° F (21° C) in primary, followed by two weeks at 64° F (18° C) in secondary. Use fresh, pink grapefruit, membranes removed, and add to primary at 60 hours along with the 4 ounces of light brown sugar.
Primary fermentation for 7 days at 70° F (21° C).
Secondary fermentation for 14 days at 64° F (18° C).
Bottle condition to 2.15 vol. CO2 with 3.4 oz table sugar.

TOTAL WATER NEEDED
6.80 Gallons
STRIKE WATER TEMP
160 Fahrenheit
TOTAL MASH VOLUME
7.56 Gallons
PREBOIL WORT
6.00 Gallons
POSTBOIL WORT
5.50 Gallons
INTO FERMENTER
5.00 Gallons


CO2 already in the beer: 0.83 Volumes

Priming Sugar: 1.3Ounces

CBC-1 to pitch: 0.38 Grams



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  • Last Updated: 2022-08-02 18:29 UTC