A Trappist Legend - Beer Recipe - Brewer's Friend

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A Trappist Legend

261 calories 18.2 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: 7.64 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Matt Liddy
Calories: 261 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Monday November 25th 2024
1.080
1.008
9.4%
37.2
3.7
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Belgian - Pilsner13 lb Pilsner 37 1.6 82.5%
2.75 lb Cane Sugar2.75 lb Cane Sugar 46 0 17.5%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Magnum0.6 oz Magnum Hops Pellet 12.5 Boil 60 min 28.89 16.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.2 Boil 20 min 1.44 13.9%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 3.5 Boil 20 min 2.29 13.9%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 2.2 Boil 10 min 0.92 13.9%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.6 Boil 10 min 2.18 27.8%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 3.5 Boil 10 min 1.47 13.9%
3.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 5 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Imperial Yeast - B48 Triple Double
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 503 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 16.47 psi       Temp: 38 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Camas Summer Profile - Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.88 gal Strike 163 °F 149 °F 90 min
4.44 gal Sparge 180 °F 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 3.93 g | 15.7 qt) 4.44 17.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.2 0.8  
Pre boil volume (equipment estimates 7.14 g | 28.5 qt) 7.64 30.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 9.31 37.2
Equipment Profile Used: System Default
 
Notes

Notes On Brewing A Tripel:

  • Westmalle finishes dry at about 1.009
  • Start ferment at 64 and take it up to no higher than 68 to keep everything clean
  • Westmalle has 38-40 IBU's
  • Lager 4-8 weeks at 45-46 degrees
  • Starter: 9.6z DME in 3 liter starter = 558B Cells
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  • Last Updated: 2024-11-25 03:55 UTC