Belgian Tripel - Beer Recipe - Brewer's Friend

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Belgian Tripel

266 calories 21.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.55 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 266 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)
Created: Saturday February 17th 2024
1.081
1.012
9.0%
23.5
6.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.98 lb BE - Pale Ale7.98 lb Pale Ale 38 3.4 90.3%
0.86 lb Corn Sugar - Dextrose0.86 lb Corn Sugar - Dextrose 42 0.5 9.7%
8.84 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Hallertau Mittelfruh0.8 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 15.32 61.5%
0.20 oz Styrian Goldings0.2 oz Styrian Goldings Hops Pellet 5 Boil 60 min 5.11 15.4%
0.30 oz Saaz0.3 oz Saaz Hops Pellet 4 Boil 15 min 3.04 23.1%
1.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Gypsum Water Agt Mash 1 hr.
2.50 g Irish Moss Fining Boil 15 min.
1.30 g Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 222 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1.8       Temp: 68 °F       CO2 Level: 2.9 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 29 42 77 10 221.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.9 qt Infusion -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.73 g | 22.9 qt) 4.73 18.9  
Mash volume with grains (equipment estimates 6.37 g | 25.5 qt) 5.37 21.5  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 4.55 g | 18.2 qt) 3.55 14.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.25 13  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.25 g | 13 qt) 3 12  
Total: 4.73 18.9
Equipment Profile Used: System Default
 
Notes

pitch @ 68F
primary - allow up to 78F one week
secondary - crash cold 3 weeks
fresh yeast CBC-1 for bottling

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  • Last Updated: 2024-03-31 13:20 UTC