LVBC Club Brew Belgian Trippel 2022 - Beer Recipe - Brewer's Friend

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LVBC Club Brew Belgian Trippel 2022

387 calories 35.9 g .5 L
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 30.02 liters
Post Boil Size: 20.8 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Tony, Dave, Diarmuid, Brian
Calories: 387 calories (Per .5L)
Carbs: 35.9 g (Per .5L)
Created: Friday February 16th 2024
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OG: 1.081 FG: 1.009 ABV: 9.4% IBU: 26

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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Castle Malting - Château Pilsen 2RS6 kg Château Pilsen 2RS 37 1.9 71%
1 kg Belgian - Wheat1 kg Wheat 38 1.8 11.8%
0.50 kg United Kingdom - Oat Malt0.5 kg Oat Malt 28 2 5.9%
0.25 kg Flaked Wheat0.25 kg Flaked Wheat 34 2 3%
0.10 kg Flaked Oats0.1 kg Flaked Oats 33 2.2 1.2%
0.10 kg Flaked Barley0.1 kg Flaked Barley 32 2.2 1.2%
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%
8.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 4 Boil 90 min 10.23 20%
30 g Styrian Goldings30 g Styrian Goldings Hops Pellet 4 Boil 45 min 13.17 30%
25 g Saaz25 g Saaz Hops Pellet 3.2 Boil 20 min 5.79 25%
25 g Saaz25 g Saaz Hops Pellet 3.2 Boil 5 min 1.91 25%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Sweet Orange Peel Flavor Boil 5 min.
30 g Crushed Coriander Spice Boil 5 min.
1 g crushed star anise Spice Boil 5 min.
5 g Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: demarara       Amount: 169.6 g       Temp: 20 °C       CO2 Level: 2.9 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 24.9
Mash volume with grains 30.1
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 13.5 L) 14
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.5 L) 30
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20.8
Going into fermentor 20.8
Total: 38.9  
Equipment Profile Used: System Default
 
Notes

Flaked oats - SV Organic Porridge Oats

Step Mash Temp Duration
Protease rest - 50oC for 45 minutes
Saccharification 1 - 64oC for 60 minutes
Saccharification 2 - 72oC 20 minutes
Mash out - 77oC for 15 minutes

Candi sugar added last 5 minutes / stir to avoid carmelization

Pitch at 20 and bring yeast up in temperature to 22 over next 6 days. Ferment out for 3 to 4 weeks

When bottling, referment with 400ml starter and lager for 4 weeks. Yeast will need to be added to Dry malt extract & water.

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  • Last Updated: 2024-02-16 17:44 UTC