Belgian Tripel (Apartment Brewer) - Beer Recipe - Brewer's Friend

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Belgian Tripel (Apartment Brewer)

240 calories 16.5 g 22 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 6.1 gallons (fermentor volume)
Pre Boil Size: 7.64 gallons
Post Boil Size: 6.6 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 74% (brew house)
Source: John Coppola
Hop Utilization: 96%
Calories: 240 calories (Per 22oz)
Carbs: 16.5 g (Per 22oz)
Created: Tuesday June 7th 2022
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OG: 1.074 FG: 1.018 ABV: 7.5% IBU: 29

1.074
1.007
8.8%
25.3
5.9
5.4
51.97
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Bestmalz - BEST Pilsen14 lb BEST Pilsen $ 2.19 / lb
$ 30.66 		37 1.9 86.2%
0.75 lb Dingemans - Aromatic Malt0.75 lb Aromatic Malt $ 2.39 / lb
$ 1.79 		36.3 19 4.6%
0.50 lb Weyermann - Munich Type I0.5 lb Munich Type I $ 1.89 / lb
$ 0.95 		38 6 3.1%
1 lb Invert Sugar Syrup1 lb Invert Sugar Syrup - (late boil kettle addition) $ 0.90 / lb
$ 0.90 		36 1 6.2%
16.25 lbs / $ 34.30
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops $ 2.29 / oz
$ 2.29 		Pellet 3.5 First Wort 0 min 10.61 25%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops $ 2.29 / oz
$ 2.29 		Pellet 3.9 Boil 60 min 10.75 25%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops $ 2.29 / oz
$ 2.29 		Pellet 3.9 Boil 10 min 3.9 25%
1 oz Northern Brewer - German Tettnang1 oz German Tettnang Hops $ 2.29 / oz
$ 2.29 		Pellet 3.5 Boil 0 min 25%
4 oz / $ 9.16
 
Other Ingredients
Amount Name Cost Type Use Time
5.30 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.30 g Epsom Salt Water Agt Mash 1 hr.
2.40 g Gypsum Water Agt Mash 1 hr.
2.50 g Baking Soda Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
9 gal RO Water $ 0.39 / gal
$ 3.51 		Water Agt Mash 0 min.
$ 3.51
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
$ 5.00 / each
$ 5.00
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
63 - 77 °F
Starter:
Yes
Fermentation Temp:
71 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 519 B cells required
$ 5.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 5.3 oz       Temp: 68 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Westmalle Tripel
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 7 18 79 62 47
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.57 gal Mash In Strike 131 °F 128 °F 15 min
Step 2 Temperature 128 °F 148 °F 45 min
Step 3 Temperature 148 °F 158 °F 30 min
Mash Out Temperature 158 °F 170 °F 10 min
3 gal Fly Sparge 170 °F 170 °F 20 min
Starting Mash Thickness: 1.46 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.46 qt/lb 5.57 22.3  
Mash volume with grains 6.79 27.1  
Grain absorption losses -1.91 -7.6  
Remaining sparge water volume (equipment estimates 4.26 g | 17 qt) 4.23 16.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.67 g | 30.7 qt) 7.64 30.6  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 6.1 g | 24.4 qt) 6.6 26.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.6 g | 26.4 qt) 6.1 24.4  
Total: 9.8 39.2
Equipment Profile Used: System Default
"Belgian Tripel (Apartment Brewer)" Belgian Tripel beer recipe by John Coppola. All Grain, ABV 8.77%, IBU 25.25, SRM 5.86, Fermentables: (BEST Pilsen, Aromatic Malt, Munich Type I, Invert Sugar Syrup) Hops: (Saaz, Domestic Hallertau, German Tettnang) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Lactic acid, RO Water)
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  • Last Updated: 2024-11-25 16:16 UTC