DIY Belgian Tripel V1 - Beer Recipe - Brewer's Friend

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DIY Belgian Tripel V1

265 calories 20.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 265 calories (Per 12oz)
Carbs: 20.6 g (Per 12oz)
URL: https://nerhbc.brewingcompetitions.com/
Created: Saturday October 1st 2022
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Tripel Badger

by micahbresette@gmail.com

OG: 1.087 FG: 1.017 ABV: 9.1% IBU: 36

1.081
1.011
9.1%
35.6
6.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Weyermann - Floor-Malted Bohemian Pilsner12.5 lb Floor-Malted Bohemian Pilsner 36.3 1.9 75.8%
0.50 lb Aromatic Malt0.5 lb Aromatic Malt 35 20 3%
2 lb Cane Sugar2 lb Cane Sugar - (late boil kettle addition) 46 0 12.1%
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen 42 2 6.1%
0.50 lb Briess - Wheat Malt, White0.5 lb Wheat Malt, White 39.1 2.5 3%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Yakima Chief Hops - German Magnum0.4 oz German Magnum Hops Pellet 13.4 Boil 60 min 16.31 9.1%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 2.1 Boil 60 min 12.78 45.5%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.1 Boil 15 min 3.17 22.7%
1 oz Saaz1 oz Saaz Hops Pellet 2.2 Boil 15 min 3.32 22.7%
4.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 10 min.
3.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3.90 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
4.76 ml Lactic acid Water Agt Mash 1 hr.
2.20 g Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 211 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 20.3 psi       Temp: 36 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Reverse Osmosis System (April 2020)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 7 10 75 100 6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.7 gal Temperature 130 °F 128 °F 10 min
Temperature 148 °F 148 °F 60 min
Temperature 170 °F 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.83 g | 39.3 qt) 8.76 35  
Mash volume with grains (equipment estimates 10.91 g | 43.6 qt) 9.84 39.4  
Grain absorption losses -1.69 -6.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.97 g | 31.9 qt) 6.9 27.6  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume (equipment estimates 5.7 g | 22.8 qt) 6.3 25.2  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6.3 g | 25.2 qt) 5.7 22.8  
Total: 8.76 35
Equipment Profile Used: System Default
 
Notes

1st place NERHBC 2023 Monastic Ale category
https://nerhbc.brewingcompetitions.com/

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Recipe inspired by Strict Observance by Jamil Zainesheff
https://byo.com/article/belgian-tripel-techniques/

Full volume, no sparge

Hops loose in kettle

Check wort pH near end of boil, target 5.2-5.3. Adjust with lactic acid in kettle as needed.

Chill to 65F. Oxygenate and yeast pitch at 65F and increase by 1F per day until 72F. Maintain 72F until end of fermentation. Then raise to 75F x 3 days to ensure full attenuation.

Check pH with target 4.2-4.3. Adjust with lactic acid as needed?

At terminal, cold crash x 5 days, add gelatin x 3 days, then keg with biofine. Pull pint on day 5 then highly carbonate.

Condition x 4-6 weeks minimum at 35F



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  • Last Updated: 2023-11-12 07:23 UTC