JZ’s Trappist - Beer Recipe - Brewer's Friend

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JZ’s Trappist

232 calories 17.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.05 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 55% (brew house)
Hop Utilization: 98%
Calories: 232 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Friday December 30th 2022
1.071
1.009
8.1%
33.6
8.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Belgian - Pilsner14 lb Pilsner 37 1.6 81.2%
0.75 lb Briess - Aromatic Munich Malt 20L0.75 lb Aromatic Munich Malt 20L 35.4 20 4.3%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 2.9%
2 lb Candi Syrup - Belgian Candi Syrup - Simplicity2 lb Belgian Candi Syrup - Simplicity 32 1 11.6%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer - Hallertau1 oz Hallertau Hops Pellet 4.1 Boil 60 min 14.18 25%
1 oz Northern Brewer - German Hallertau1 oz German Hallertau Hops Pellet 4.1 Boil 10 min 5.14 25%
1 oz Northern Brewer - German Tettnang1 oz German Tettnang Hops Pellet 3.5 Boil 0 min 25%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 First Wort 0 min 14.24 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
9.20 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
61 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 39.38 psi       Temp: 68 °F       CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 6 18 79 62 47
Spring Water, 2g Gypsum, 2g Epsom,5g CaCl and 2g backing soda
8 gal water

Adjust mash pH 5.2-5.5 with latic acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion 152 °F 148 °F 45 min
Infusion 158 °F 158 °F 30 min
Sparge 170 °F 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.63 g | 38.5 qt) 9.03 36.1  
Mash volume with grains (equipment estimates 10.85 g | 43.4 qt) 10.25 41  
Grain absorption losses -1.91 -7.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 7.05 28.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5.25 21  
Volume into fermentor 5.25 21  
Total: 9.03 36.1
Equipment Profile Used: System Default
"JZ’s Trappist" Belgian Tripel beer recipe by Maintlip. BIAB, ABV 8.11%, IBU 33.56, SRM 8.33, Fermentables: (Pilsner, Aromatic Munich Malt 20L, CaraMunich, Belgian Candi Syrup - Simplicity) Hops: (Hallertau, German Hallertau, German Tettnang, Saaz) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Baking Soda, Lactic acid)
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  • Last Updated: 2023-01-28 22:15 UTC