Tripel for Parti Gyle - Beer Recipe - Brewer's Friend

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Tripel for Parti Gyle

240 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 75% (brew house)
Source: David Young
Calories: 240 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Wednesday January 29th 2025
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Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Avangard - Pilsner13 lb Pilsner 37.3 1.7 75.4%
1.25 lb Briess - Aromatic Munich Malt 20L1.25 lb Aromatic Munich Malt 20L 35.4 20 7.2%
2 lb Candi Syrup - Belgian Candi Syrup - Brun Léger2 lb Belgian Candi Syrup - Brun Léger 42 6.5 11.6%
1 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)1 lb Belgian Candi Syrup - Golden (5L) 32 5 5.8%
17.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Barth-Haas - Celeia1.5 oz Celeia Hops Pellet 4.25 Boil 60 min 15.77 50%
1.50 oz Barth-Haas - Celeia1.5 oz Celeia Hops Pellet 4.25 Boil 30 min 12.12 50%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
CellarScience - Monk
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 165 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.37 gal Strike 166 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.45 17.8  
Mash volume with grains 5.59 22.4  
Grain absorption losses -1.78 -7.1  
Remaining sparge water volume (equipment estimates 5.95 g | 23.8 qt) 5.83 23.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.24 1  
Pre boil volume (equipment estimates 8.61 g | 34.5 qt) 8.5 34  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 7 28  
Going into fermentor 7 28  
Total: 10.29 41.2
Equipment Profile Used: System Default
"Tripel for Parti Gyle" Belgian Tripel beer recipe by David Young. All Grain, ABV 7.85%, IBU 27.89, SRM 6.89, Fermentables: (Pilsner, Aromatic Munich Malt 20L, Belgian Candi Syrup - Brun Léger, Belgian Candi Syrup - Golden (5L)) Hops: (Celeia) Other: (Calcium Chloride (dihydrate), Lactic acid)
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  • Last Updated: 2025-02-04 19:20 UTC