Belgian Trippel - Beer Recipe - Brewer's Friend

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Belgian Trippel

273 calories 23.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.94 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 273 calories (Per 12oz)
Carbs: 23.2 g (Per 12oz)
Created: Sunday October 6th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
13.30 lb Dingemans - Belgian Pilsner Malt13.3 lb Belgian Pilsner Malt 37 1.6 79.8%
12 oz Crisp Malting - Pale Wheat Malt12 oz Pale Wheat Malt 38.7 2 4.5%
10 oz Dingemans - Aromatic Malt10 oz Aromatic Malt 36.3 19 3.7%
2 lb Belgian Candi Sugar - Clear/Blond (0L)2 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 12%
16.67 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Styrian Goldings1.75 oz Styrian Goldings Hops Pellet 3.5 Boil 60 min 20.26 63.6%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 6.5 Boil 20 min 6.51 18.2%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 6.5 Boil 5 min 1.95 18.2%
2.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.40 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
2.50 g Slaked Lime Water Agt Mash 1 hr.
60 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 146 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 7 16 30 48 159
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Strike 136 °F 127 °F 20 min
9 qt Infusion 212 °F 152 °F 60 min
9 qt Sparge 168 °F 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.5 22  
Mash volume with grains 6.68 26.7  
Grain absorption losses -1.83 -7.3  
Remaining sparge water volume 3.52 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.94 27.8  
Volume increase from sugar/extract (late additions) 0.16 0.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.02 36.1
Equipment Profile Used: System Default
 
Notes

Start with half the phosophoric acid because this shit's never right.

Fermentation start at 66 degrees, allow to free rise to 69.

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  • Last Updated: 2024-10-06 19:45 UTC