A Belgian Tripel rev1 - Beer Recipe - Brewer's Friend

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A Belgian Tripel rev1

253 calories 25 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 5 minute extended hop boil time
Calories: 253 calories (Per 330ml)
Carbs: 25 g (Per 330ml)
Created: Thursday July 27th 2023
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Westmalle Tripel

by Greg Dunning - Beer Stalin

OG: 1.081 FG: 1.015 ABV: 8.7% IBU: 37

1.082
1.019
8.3%
43.9
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pilsner5 kg Pilsner 37 1.6 58.8%
2 kg Dingemans - Wheat Malt2 kg Wheat Malt 38.1 1.8 23.5%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 11.8%
0.50 kg Belgian Candi Sugar - Clear/Blond (0L)0.5 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 5.9%
8.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 4.5 Boil 50 min 20.76 50%
50 g Citra50 g Citra Hops Pellet 13.5 Boil 5 min 23.09 50%
100 g / $ 0.00
 
Yeast
Fermentis - SafAle BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 159 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 150 g       Temp: 20 °C       CO2 Level: 2.44 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
24 L Temperature 52 °C 62 °C 40 min
Temperature 72 °C 78 °C 5 min
5 L Strike 80 °C 80 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 24
Mash volume with grains 29.3
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 13.8 L) 10.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 25.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Going into fermentor 23
Total: 34.4  
Equipment Profile Used: System Default
"A Belgian Tripel rev1" Belgian Tripel beer recipe by Kvaestr. All Grain, ABV 8.26%, IBU 43.86, SRM 4.5, Fermentables: (Pilsner, Wheat Malt, Flaked Oats, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Styrian Goldings, Citra)
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  • Last Updated: 2024-05-07 14:22 UTC