Three Bros - Beer Recipe - Brewer's Friend

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Three Bros

264 calories 23.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 264 calories (Per 12oz)
Carbs: 23.5 g (Per 12oz)
Created: Wednesday December 28th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Belgian - Pilsner14 lb Pilsner 37 1.6 81.2%
0.75 lb Aromatic Malt0.75 lb Aromatic Malt 35 20 4.3%
0.50 lb Munich0.5 lb Munich 37 6 2.9%
2 lb Belgian Candi Sugar - Clear/Blond (0L)2 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 11.6%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 First Wort 0 min 13.04 25%
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 4.1 Boil 60 min 13.88 25%
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 10 min 6.14 25%
1 oz Northern Brewer - German Tettnang1 oz German Tettnang Hops Pellet 4.7 Boil 0 min 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum Water Agt Mash 0 min.
5 g Calcium Chloride Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
2 g Baking Soda Water Agt Mash 0 min.
3 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 302 B cells required
$ 0.00 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-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- 148 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.14 g | 36.6 qt) 9.16 36.6  
Mash volume with grains (equipment estimates 10.36 g | 41.5 qt) 10.38 41.5  
Grain absorption losses -1.91 -7.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7 28  
Volume increase from sugar/extract (late additions) 0.16 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  
Volume into fermentor 5.5 22  
Total: 9.16 36.6
Equipment Profile Used: System Default
 
Notes

Distilled water; BruNWater estimated pH 5.3

2L Starter (200g DME); 0.75mill/ml/plato

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  • Last Updated: 2022-12-29 03:48 UTC