Belgian Tripel IPA2 - Beer Recipe - Brewer's Friend

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Belgian Tripel IPA2

246 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24.2 liters
Post Boil Size: 21.1 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Patrick Miller
Hop Utilization: 98%
Calories: 246 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Saturday February 4th 2023
1.081
1.009
9.6%
55.8
5.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,621 g Weyermann - Extra Pale Premium Pilsner Malt5621 g Extra Pale Premium Pilsner Malt 38 1.5 77%
292 g German - Abbey Malt292 g Abbey Malt 33 17 4%
219 g Rolled Oats219 g Rolled Oats 33 2.2 3%
219 g Belgian - Wheat219 g Wheat 38 1.8 3%
949 g Candi Syrup - Belgian Candi Syrup - Simplicity949 g Belgian Candi Syrup - Simplicity 32 1 13%
7,300 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Challenger30 g Challenger Hops Pellet 9.2 First Wort 60 min 31.26 25%
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 3.4 Boil 30 min 12.11 41.7%
20 g Challenger20 g Challenger Hops Pellet 9.2 Boil 15 min 9.4 16.7%
10 g Styrian Goldings10 g Styrian Goldings Hops Leaf/Whole 3.4 Boil 10 min 1.15 8.3%
10 g Challenger10 g Challenger Hops Pellet 9.2 Boil 5 min 1.89 8.3%
120 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
7 ml Lactic acid Water Agt Mash 1 hr.
3 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
2 g Irish Moss Fining Boil 10 min.
0.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1.03 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 391 B cells required
Mangrove Jack - Kveik Yeast M12
Amount:
1.03 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
20 - 40 °C
Starter:
Yes
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 391 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 163.1 g       Temp: 20 °C       CO2 Level: 2.9 Volumes
 
Target Water Profile
18C. Belgian Tripel
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 15 100 75 25
Volvic 24.0 L
Overijse 6.0 L

Add candi sugar Day 2 / Day 3
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 62 °C 62 °C 20 min
Steeping 65 °C 65 °C 20 min
Steeping 69 °C 69 °C 20 min
10 L Sparge 77 °C 77 °C 20 min
Starting Mash Thickness: 2.75 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 17.5
Mash volume with grains 21.7
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 15.4 L) 13.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 26.3 L) 24.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 20 L) 21.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.1 L) 20
Total: 30.8  
Equipment Profile Used: System Default
"Belgian Tripel IPA2" Belgian Tripel beer recipe by Patrick Miller. All Grain, ABV 9.55%, IBU 55.81, SRM 5.3, Fermentables: ( Extra Pale Premium Pilsner Malt, Abbey Malt, Rolled Oats, Wheat, Belgian Candi Syrup - Simplicity) Hops: (Challenger, Styrian Goldings) Other: (Lactic acid, Fermax Yeast Nutrient, Irish Moss, Gypsum)
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  • Public: Yup, Shared
  • Last Updated: 2023-02-17 21:58 UTC