Belgisk trippel - Beer Recipe - Brewer's Friend

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Belgisk trippel

230 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Augibaug
Calories: 230 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Tuesday March 11th 2025
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Trippel

by Kalaskai

OG: 1.072 FG: 1.013 ABV: 7.8% IBU: 34

1.076
1.008
9.0%
28.8
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Weyermann - Pilsner6 kg Pilsner 36 1.5 82.2%
0.30 kg Dingemans - Aromatic Malt0.3 kg Aromatic Malt 36.3 19 4.1%
0.20 kg Weyermann - Munich Type I0.2 kg Munich Type I 38 6 2.7%
0.40 kg Brown Sugar0.4 kg Brown Sugar - (late boil kettle addition) 45 15 5.5%
0.40 kg Cane Sugar0.4 kg Cane Sugar - (late boil kettle addition) 46 0 5.5%
7.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Saaz28 g Saaz Hops Pellet 3.5 Boil 60 min 10.72 25.7%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 11.49 25.7%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 3.72 22.9%
28 g Tettnanger28 g Tettnanger Hops Pellet 4.5 Hop Stand 0 min 2.86 25.7%
109 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 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:
17 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 142 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 23.7
Mash volume with grains 28
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 11.4 L) 9.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.7 L) 26
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 22.1 L) 23
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22.9 L) 22
Total: 33.4  
Equipment Profile Used: System Default
"Belgisk trippel" Belgian Tripel beer recipe by Augibaug. All Grain, ABV 9.03%, IBU 28.8, SRM 6.38, Fermentables: (Pilsner, Aromatic Malt, Munich Type I, Brown Sugar, Cane Sugar) Hops: (Saaz, Hallertau Mittelfruh, Tettnanger) Other: (Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2025-03-16 14:20 UTC