Belgian Tripel - Beer Recipe - Brewer's Friend

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Belgian Tripel

293 calories 18.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12.55 gallons
Post Boil Size: 11.25 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 97%
Calories: 293 calories (Per 12oz)
Carbs: 18.8 g (Per 12oz)
Created: Friday November 15th 2024
1.090
1.007
10.8%
25.1
5.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
28 lb Franco-Belges - Pilsen Malt28 lb Pilsen Malt 39 1.7 81.2%
1.50 lb Franco-Belges - Aromatic Malt1.5 lb Aromatic Malt 35 3 4.3%
1 lb Weyermann - Munich Type I1 lb Munich Type I 38 6 2.9%
4 lb Candi Syrup - Belgian Candi Syrup - Simplicity4 lb Belgian Candi Syrup - Simplicity 32 1 11.6%
34.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Chief Hops - Saaz2 oz Saaz Hops Pellet 3.5 First Wort 0 min 10.8 25%
2 oz Yakima Chief Hops - German Hallertau2 oz German Hallertau Hops Pellet 3.6 Boil 60 min 10.1 25%
2 oz Yakima Chief Hops - German Hallertau2 oz German Hallertau Hops Pellet 3.6 Boil 10 min 3.66 25%
2 oz Yakima Chief Hops - German Tettnang2 oz German Tettnang Hops Pellet 4.5 Boil 1 min 0.54 25%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
63 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 286 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.94 psi       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Well Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 6 18 79 62 47
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 gal Temperature -- 148 °F 45 min
Temperature -- 158 °F 30 min
Temperature -- 170 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 15.78 gal (63.14 qt). Suggest reducing strike water volume to 9.56 gal (38.24 qt) and adding 3.78 gal (15.14 qt) sparge/top-off. 13.34 53.4  
Strike water volume at mash thickness of 1.75 qt/lb 13.34 53.4  
Mash volume with grains 15.78 63.1  
Grain absorption losses -3.81 -15.3  
Remaining sparge water volume (equipment estimates 2.17 g | 8.7 qt) 2.92 11.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.35 1.4  
Pre boil volume (equipment estimates 11.8 g | 47.2 qt) 12.55 50.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 10 g | 40 qt) 11.25 45  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.25 g | 45 qt) 10 40  
Total: 16.26 65
Equipment Profile Used: System Default
"Belgian Tripel" Belgian Golden Strong Ale beer recipe by Mstraat. All Grain, ABV 10.8%, IBU 25.11, SRM 5.22, Fermentables: (Pilsen Malt, Aromatic Malt, Munich Type I, Belgian Candi Syrup - Simplicity) Hops: (Saaz, German Hallertau, German Tettnang) Other: (Lactic acid)
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  • Last Updated: 2024-11-15 04:54 UTC