Belgian Tripel - Beer Recipe - Brewer's Friend

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Belgian Tripel

270 calories 18.6 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: 7.5 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Matt Liddy
Calories: 270 calories (Per 12oz)
Carbs: 18.6 g (Per 12oz)
Created: Friday May 23rd 2014
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Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Belgian - Pilsner13 lb Pilsner 37 1.6 82.5%
0.25 lb Belgian - Aromatic0.25 lb Aromatic 33 38 1.6%
2.50 lb Cane Sugar2.5 lb Cane Sugar 46 0 15.9%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.30 oz Tettnanger2.3 oz Tettnanger Hops Pellet 4.5 Boil 60 min 41.18 82.1%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 10 min 1.51 17.9%
2.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
0.50 each Campden Tablet Water Agt Other 0 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 417 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Camas Summer Profile - Ward Labs
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
Infusion -- 149 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
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 3.86 g | 15.4 qt) 4.25 17  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 7.11 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.22 36.9
Equipment Profile Used: System Default
 
Notes

Notes On Brewing A Tripel:

  • Westmalle finishes dry at about 1.009
  • Start ferment at 64 and take it up to no higher than 68 to keep everything clean
  • Westmalle has 38-40 IBU's
  • Lager 4-8 weeks at 45-46 degrees
Last Updated and Sharing
 
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  • Last Updated: 2021-03-23 22:42 UTC