MB Tripel - Beer Recipe - Brewer's Friend

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MB Tripel

225 calories 22.5 g 12 oz
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Beer Stats
Method: All Grain
Style: California Common Beer
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 11.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 225 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
URL: http://www.northernbrewer.com/documentation/allgrain/AG-BelgianTripel.pdf
Created: Monday July 28th 2014
1.068
1.016
6.8%
25.2
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
25 lb Belgian - Pilsner25 lb Pilsner 37 1.6 87.7%
1.50 lb Belgian - Cara 20L1.5 lb Cara 20L 34 22 5.3%
2 lb Belgian Candi Sugar - Clear/Blond2 lb Belgian Candi Sugar - Clear/Blond 38 0 7%
28.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz german tradition hops2 oz german tradition hops Hops Pellet 6 Boil 60 min 19.54 50%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 15 min 5.66 50%
4 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.15 gal (48.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.15 gal (0.6 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.06 gal (48.23 qt). Suggest reducing strike water volume to 9.88 gal (39.52 qt) and adding 0.06 gal (0.23 qt) sparge/top-off. 9.94 39.8  
Strike water volume at mash thickness of 1.5 qt/lb 9.94 39.8  
Mash volume with grains 12.06 48.2  
Grain absorption losses -3.31 -13.3  
Remaining sparge water volume (equipment estimates 5.61 g | 22.4 qt) 4.96 19.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.7  
Pre boil volume (equipment estimates 12.15 g | 48.6 qt) 11.5 46  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 14.9 59.6
Equipment Profile Used: System Default
 
Notes

MASH INGREDIENTS
10 Gallons calcs below:
-- 25. lbs. Belgian Pilsner malt
-- 1.5 lbs Belgian Cara 8
MASH SCHEDULE OPTION A:
TRADITIONAL MULTI STEP
Protein Rest: 122°F for 20 minutes
Beta Sacch’ Rest: 149° F for 30 minutes
Alpha Sacch’ Rest: 158 F for 30 minutes
Mashout: 170°F for 10 minutes
MASH SCHEDULE OPTION B:
SINGLE INFUSION
Sacch’ Rest: 151° F for 60 minutes
Mashout: 170° F for 10 minutes
BOIL ADDITIONS & TIMES
2 oz Tradition (60 min)
2 lb Clear candi sugar (15 min)
2 oz Saaz (15 min)
YEAST
WYEAST #3787 TRAPPIST HIGH GRAVITY.
Optimum temperature: 64–78°F
BELGIAN TRIPEL (All Grain)
BOIL ADDITIONS & TIMES
-- 2 oz Tradition (60 min)
-- 2 lb Clear candi sugar (15 min)
-- 2 oz Saaz (15 min)

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  • Last Updated: 2014-07-28 16:53 UTC