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T-1

250 calories 17 g 12 L
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 75 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 35.33 liters
Post Boil Size: 30.95 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Antonio Andreu
Calories: 250 calories (Per 12L)
Carbs: 17 g (Per 12L)
Created: Tuesday November 7th 2023
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Trippel

by Kalaskai

OG: 1.072 FG: 1.013 ABV: 7.8% IBU: 34

1.077
1.007
9.2%
35.2
10.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4 kg Intermalta - Malta Pilsen4 kg Malta Pilsen 37 3.84 40%
0.50 kg Intermalta - Malta Pilsen Caramelo0.5 kg Malta Pilsen Caramelo 36 9.18 5%
1.50 kg Belgian Candi Sugar - Clear/Blond (0L)1.5 kg Belgian Candi Sugar - Clear/Blond (0L) 38 15%
4 kg Intermalta - Malta Pale Ale4 kg Malta Pale Ale 37 6.51 40%
10 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Goldings30 g Goldings Hops Pellet 4.4 Boil 60 min 9.54 23.1%
20 g Northern Brewer20 g Northern Brewer Hops Pellet 7.84 Boil 60 min 11.34 15.4%
25 g Goldings25 g Goldings Hops Pellet 4.4 Boil 30 min 6.11 19.2%
20 g Northern Brewer20 g Northern Brewer Hops Pellet 7.4 Boil 30 min 8.22 15.4%
20 g Goldings20 g Goldings Hops Pellet 4.4 Boil 0 min 15.4%
15 g Northern Brewer15 g Northern Brewer Hops Pellet 7.4 Boil 0 min 11.5%
130 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Other Boil 10 min.
4.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
7 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 196 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Tripel
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Infusion 67 °C 67 °C 60 min
10 L Fly Sparge 80 °C 75 °C 15 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 25.5
Mash volume with grains 31.1
Grain absorption losses -8.5
Remaining sparge water volume (equipment estimates 20.7 L) 18.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 37.8 L) 35.3
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 30 L) 31
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 31 L) 30
Total: 43.7  
Equipment Profile Used: System Default
"T-1" Belgian Tripel beer recipe by Antonio Andreu. All Grain, ABV 9.2%, IBU 35.22, SRM 10.18, Fermentables: (Malta Pilsen, Malta Pilsen Caramelo, Belgian Candi Sugar - Clear/Blond (0L), Malta Pale Ale) Hops: (Goldings, Northern Brewer) Other: (Irish Moss, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Phosphoric acid)
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  • Public: Yup, Shared
  • Last Updated: 2023-11-10 12:24 UTC