Breath in the Healing Love of the Universe Tripel - Beer Recipe - Brewer's Friend

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Breath in the Healing Love of the Universe Tripel

241 calories 12.1 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.2 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Samwhois75
Calories: 241 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Thursday June 30th 2022
1.075
1.001
9.7%
47.0
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Briess - DME Bavarian Wheat7 lb DME Bavarian Wheat 44.6 3 67.1%
2.50 lb Cane Sugar2.5 lb Cane Sugar 46 0 24%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 4.8%
3 oz Briess - American Honey Malt3 oz American Honey Malt 37.7 25 1.8%
4 oz Briess - Caramel Malt - 80L4 oz Caramel Malt - 80L 35 80 2.4%
10.44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Huell Melon2 oz Huell Melon Hops Pellet 6.8 Boil 60 min 39.28 25%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Boil 7 min 7.76 12.5%
2 oz Hallertau Blanc2 oz Hallertau Blanc Hops Pellet 10 Hop Stand at 160 °F 20 min 25%
3 oz Huell Melon3 oz Huell Melon Hops Pellet 7.2 Hop Stand at 160 °F 20 min 37.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp gypsum (calcium sulfate) Water Agt Boil 0 min.
0.50 tsp Calcium Chloride (anhydrous) Water Agt Boil 0 min.
0.20 tsp Epsom Salt Water Agt Mash 0 min.
0.20 tsp Sea salt Spice Mash 0 min.
0.50 tsp Whirlfloc Water Agt Mash 10 min.
3 tsp Diammonium Phosphate (DAP) Other Mash 10 min.
1 tsp Yeast Nutrient Other Mash 10 min.
1 oz Ginger Spice Boil 10 min.
1 oz Coriander Seed Spice Boil 10 min.
1.50 oz Sweet Orange Peel Flavor Boil 10 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
98%
Flocculation:
Medium
Optimum Temp:
63 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 145 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.22 g | 24.9 qt) 6.91 27.6  
Mash volume with grains (equipment estimates 6.22 g | 24.9 qt) 6.98 27.9  
Grain absorption losses (steeping) -0.12 -0.5  
Volume increase from sugar/extract (early additions) 0.71 2.8  
Pre boil volume (equipment estimates 6.81 g | 27.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5.2 20.8  
Hops absorption losses (whirlpool, hop stand) -0.19 -0.8  
Top off amount 0.99 4  
Going into fermentor 6 24  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 7.89 31.6
Equipment Profile Used: System Default
 
Notes

11grams of T-58 yeast and 5gr champagne yeast

10 pounds pear in secondary heat pasteurized

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  • Last Updated: 2022-10-27 10:29 UTC