Number 12 - Beer Recipe - Brewer's Friend

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Number 12

312 calories 28.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 21.26 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 70% (brew house)
Source: David Lloyd
Calories: 312 calories (Per 330ml)
Carbs: 28.3 g (Per 330ml)
Created: Thursday June 29th 2023
1.101
1.020
10.5%
30.5
20.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.01 kg Gladfield - German Pilsner Malt5.01 kg German Pilsner Malt 36.3 2.03 75.2%
0.40 kg Special B0.4 kg Special B 34 115 6%
0.62 kg Finland - Crystal Malt 1000.62 kg Crystal Malt 100 35 38 9.3%
0.63 kg Cane Sugar0.63 kg Cane Sugar 46 0 9.5%
6.66 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g Saaz65 g Saaz Hops Pellet 2.1 Boil 60 min 19.11 56%
35 g Saaz35 g Saaz Hops Pellet 2.1 Boil 10 min 3.73 30.2%
16 g Barth-Haas - Hallertauer Mittelfrüher16 g Hallertauer Mittelfrüher Hops Pellet 3.4 Boil 60 min 7.62 13.8%
116 g / $ 0.00
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
27 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
27.11 L Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 3.13 L/kg
Starting Grain Temp: 17 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 18.9
Mash volume with grains 22.9
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 8.9 L) 8.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 21.3 L) 21.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 15
Going into fermentor 15
Total: 27.8  
Equipment Profile Used: System Default
"Number 12" Belgian Tripel beer recipe by David Lloyd. All Grain, ABV 10.54%, IBU 30.46, SRM 20.11, Fermentables: (German Pilsner Malt, Special B, Crystal Malt 100, Cane Sugar) Hops: (Saaz, Hallertauer Mittelfrüher)
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  • Last Updated: 2025-02-01 15:02 UTC