Belgian Tripel - Beer Recipe - Brewer's Friend

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Belgian Tripel

249 calories 20.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 249 calories (Per 12oz)
Carbs: 20.6 g (Per 12oz)
Created: Friday August 12th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Avangard - Pilsner9 lb Pilsner $ 1.08 / lb
$ 9.72 		37.3 1.7 58.1%
4 lb Briess - Pale Ale Malt 2-Row4 lb Pale Ale Malt 2-Row $ 1.04 / lb
$ 4.16 		36.8 3.5 25.8%
2 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)2 lb Belgian Candi Syrup - Golden (5L) - (late boil kettle addition) $ 2.50 / lb
$ 5.00 		32 5 12.9%
4 oz Briess - Victory Malt4 oz Victory Malt $ 2.28 / lb
$ 0.57 		34.5 28 1.6%
4 oz Cane Sugar4 oz Cane Sugar $ 0.60 / lb
$ 0.15 		46 0 1.6%
15.50 lbs / $ 19.60
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops $ 1.00 / oz
$ 1.00 		Pellet 3.5 First Wort 0 min 12.24 25%
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops $ 1.00 / oz
$ 1.00 		Pellet 5 Boil 60 min 15.9 25%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops $ 1.00 / oz
$ 1.00 		Pellet 3.75 Boil 10 min 4.32 25%
1 oz Tettnanger1 oz Tettnanger Hops $ 1.00 / oz
$ 1.00 		Pellet 4.5 Aroma 0 min 25%
4 oz / $ 4.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc tablet Fining Boil 15 min.
1 tbsp Yeast Nutrient Other Boil 15 min.
1 lb Rice hulls $ 2.00 / lb
$ 2.00 		Fining Mash 0 min.
8 g Fermaid K Other Primary 2 days
$ 2.00
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
$ 7.99 / each
$ 7.99
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 7.99 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
37 4 20 63 48 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Strike 164 °F 148 °F 45 min
Temperature 148 °F 158 °F 30 min
3.5 gal Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.97 19.9  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 3.89 g | 15.6 qt) 2.92 11.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 6.97 g | 27.9 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.89 31.6
Equipment Profile Used: System Default
 
Notes

Yeast: WLP500

  • 2L starter for 24 hours

    Fermentation Plan:
  • Pitch yeast at around 68 F
  • At 24 - 48 hours in the fermentation, add 8g of fermaid K
  • let it naturally rise to 72-75 during fermentation
  • until fermentation slows and FG is stable (7-10 days)

    Cold crash & keg
  • cold crash in keezer or fridge for ~ 2 weeks
  • Then leg and carbonate at 30psi for 24 hours, or taking the carbonation route of your choice.
  • Drink!
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  • Last Updated: 2022-08-27 12:21 UTC