Three Guays Men - Beer Recipe - Brewer's Friend

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Three Guays Men

247 calories 19.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 247 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Thursday November 13th 2014
1.081
1.012
9.0%
21.8
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Pilsen3 kg Pilsen 36 1.8 41.2%
1 kg Belgian - Pilsner1 kg Pilsner 37 1.6 13.7%
1 kg Belgian - Wheat1 kg Wheat 38 1.8 13.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 6.9%
0.50 kg Candi Syrup - Belgian Candi Syrup - Clear0.5 kg Belgian Candi Syrup - Clear - (late boil kettle addition) 32 0 6.9%
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4 13.7%
275 g Torrified Wheat275 g Torrified Wheat 36 2 3.8%
7.28 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Styrian Goldings30 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 60 min 20.05 46.9%
19 g Saaz19 g Saaz Hops Pellet 3.5 Boil 5 min 1.77 29.7%
15 g Saaz15 g Saaz Hops Pellet 3.5 Dry Hop 10 days 23.4%
64 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
19 g Coriander Seed Spice Boil 5 min.
38 g Orange Peel (dried, bitter) Flavor Boil 5 min.
30 g Orange Peel (dried, bitter) Flavor Secondary --
1 each Anise Star Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Low
Optimum Temp:
18 - 27 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Westmalle
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 8 16 26 62 91
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Infusion -- 65 °C 90 min
Starting Mash Thickness: 2.67 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 15.4
Mash volume with grains 19.2
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 15.2 L) 12.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.9 L) 21
Volume increase from sugar/extract (late additions) 1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 27.7  
Equipment Profile Used: System Default
 
Notes

Based on Tripel Karmeliet.
After one week in secondary, lager for at least 3-4 days at 4 ºC or less at nights

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  • Last Updated: 2015-01-09 08:58 UTC