Tripel Dubbel - Beer Recipe - Brewer's Friend

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Tripel Dubbel

310 calories 26.3 g 12 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Pre Boil Size: 29.93 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Lucas Hernou
Calories: 310 calories (Per 12ml)
Carbs: 26.3 g (Per 12ml)
Created: Tuesday July 30th 2024
1.094
1.016
10.2%
12.4
16.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6 kg Weyermann - Pilsner6 kg Pilsner 36 2.51 71.4%
400 g Castle Malting - Chateau Abbey Malt400 g Chateau Abbey Malt 35.8 43.87 4.8%
400 g The Swaen - GoldSwaen Munich Light400 g GoldSwaen Munich Light 36.8 78.56 4.8%
200 g Flaked Oats200 g Flaked Oats 33 4.37 2.4%
200 g Flaked Barley200 g Flaked Barley 32 4.37 2.4%
200 g Flaked Wheat200 g Flaked Wheat 34 3.84 2.4%
333 g Honey333 g Honey - (late boil kettle addition) 35 3.84 4%
333 g Corn Sugar - Dextrose333 g Corn Sugar - Dextrose - (late boil kettle addition) 42 4%
333 g Candi Syrup - Belgian Candi Syrup - Blanc333 g Belgian Candi Syrup - Blanc - (late boil kettle addition) 42 4%
8,399 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 2.9 Boil 60 min 5.44 33.3%
15 g Saaz15 g Saaz Hops Pellet 3.4 Boil 20 min 3.86 33.3%
15 g Hallertau Blanc15 g Hallertau Blanc Hops Pellet 8.4 Boil 5 min 3.14 33.3%
45 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Irish Moss Fining Boil 15 min.
2 tsp Yeast Nutrient Fining Boil 15 min.
10 g Gelatin Fining Kegging --
1 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.50 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 g Gypsum Water Agt Sparge 1 hr.
1 g Salt Water Agt Mash 1 hr.
1 g Salt Water Agt Sparge 1 hr.
8 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
2 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 171.1 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Boorputwater
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 20 20 85 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.98 L Strike 61 °C 65 °C 60 min
9.95 L Sparge 75 °C 75 °C 10 min
Starting Mash Thickness: 1.75 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.8 L/kg 13
Mash volume with grains 17.8
Grain absorption losses -7.4
Remaining sparge water volume 25.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.3 L) 29.9
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 24.7 L) 20
Estimated amount in fermentor 20
Total: 38.2  
Equipment Profile Used: System Default
"Tripel Dubbel" Belgian Tripel beer recipe by Lucas Hernou. All Grain, ABV 10.21%, IBU 12.43, SRM 16.6, Fermentables: (Pilsner, Chateau Abbey Malt, GoldSwaen Munich Light, Flaked Oats, Flaked Barley, Flaked Wheat, Honey, Corn Sugar - Dextrose, Belgian Candi Syrup - Blanc) Hops: (Styrian Goldings, Saaz, Hallertau Blanc) Other: (Irish Moss, Yeast Nutrient, Gelatin, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt, Lactic acid)
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  • Last Updated: 2024-07-30 22:56 UTC