Tripel - Beer Recipe - Brewer's Friend

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Tripel

240 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 44.9 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Isak
Calories: 240 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Wednesday November 15th 2023
1.079
1.009
9.2%
30.5
5.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 kg Belgian - Pilsner12.5 kg Pilsner 37 1.6 83.3%
2 kg Cane Sugar2 kg Cane Sugar 46 0 13.3%
0.50 kg Aromatic Malt0.5 kg Aromatic Malt 35 20 3.3%
15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Northern Brewer50 g Northern Brewer Hops Pellet 9.1 Boil 60 min 23.23 62.5%
30 g Perle30 g Perle Hops Pellet 9.5 Boil 15 min 7.22 37.5%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Yeast Nutrient Other Mash 10 min.
5 g Protafloc Water Agt Mash 10 min.
7 g Gypsum Water Agt Mash 1 hr.
3 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale T-58
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 267 B cells required
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 267 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 342.2 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
I med 7 gram gips och 3 gram salt direkt i det kalla vattnet
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.1 L. Suggest reducing initial water volume to 45.4 L and adding 0.7 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 60.58 L. Suggest reducing strike water volume to 36.82 L and adding 15.18 L sparge/top-off. 52
Strike water volume at mash thickness of 4 L/kg 52
Mash volume with grains 60.6
Grain absorption losses -13
Remaining sparge water volume (equipment estimates 6.8 L) 5.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.2
Pre boil volume (equipment estimates 46.1 L) 44.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 40 L) 42
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 42 L) 40
Total: 57.6  
Equipment Profile Used: System Default
 
Notes

För att få ordentlig utjäsning:
-Mäskas lågt, t.ex. 63 grader
-Rent socker tillsatt
-Mycket jäst. Två paket + uppodlat från flaskor
-Låta jästen återfuktas och syresättas innan pitch.
-Jästnäring
-Styra jästemperatur

Jäsningen startar lågt (vi får se tempen i rummet, men kanske 16-18). Ökas sedan med hjälp av värmaren i ett par steg, för att landa på 25 grader en vecka senare. Hålls där i en vecka.

Kanske en 15 min syrarast på 40 grader för att få effektivare konvertering och lösare mäsk? Lite buffer eller mjölksyra kan också få till ett bra PH. Den rostade malten bidrar säkert också.

Kolsyras på flaska, eventuellt med ny jäst tillsatt. Mycket kolsyra, kanske 3 volymer

Lagras i alla fall en månad till.

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  • Last Updated: 2023-11-16 16:17 UTC