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MF Tripel

243 calories 18.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.79 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 243 calories (Per 330ml)
Carbs: 18.3 g (Per 330ml)
Created: Monday March 13th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Bohemian Pilsner Malt4 kg Bohemian Pilsner Malt 36.8 2.43 52.4%
2 kg Castle Malting - Château Pilsen 2RS2 kg Château Pilsen 2RS 37 1.9 26.2%
1 kg Weyermann - Pale Wheat1 kg Pale Wheat 36 2 13.1%
0.50 kg Cane Sugar0.5 kg Cane Sugar - (late boil kettle addition) 46 0 6.5%
0.14 kg German - Acidulated Malt0.14 kg Acidulated Malt 27 3.4 1.8%
7.64 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Saaz40 g Saaz Hops Pellet 2.6 Boil 60 min 11.98 33.3%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 4.8 Boil 45 min 15.22 25%
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 3.4 Boil 20 min 11.86 41.7%
120 g / 0.00 €
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
26 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 142 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 152g       Temp: 15 °C       CO2 Level: 3.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 75 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Strike 66 °C 64 °C 60 min
6 L Sparge 76 °C 76 °C 20 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 28.6
Mash volume with grains 33.3
Grain absorption losses -7.1
Remaining sparge water volume (equipment estimates 9.3 L) 7.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 27.8
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 21 L) 21.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.5 L) 21
Total: 35.8  
Equipment Profile Used: System Default
 
Notes

Starter: yeast cake collected from MF Blonde 6.

Fermentation day 0: Start at 21'C.
Fermentation day 1: Raise to 24'C.
Fermentation day 2: Raise to 26'C.

Keep at 26'C until done (1 week was enough).

Secondary: Dump primary yeast and cold crash at 15'C 1 day. Cold crash at 13'C for 6 days.

Priming: 100g maple syrup + 75g table sugar for 17L. (Aim at 3.25 vol)

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  • Last Updated: 2023-07-26 11:25 UTC