Belgian Triplet I - Beer Recipe - Brewer's Friend

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Belgian Triplet I

249 calories 23.4 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: 249 calories (Per 330ml)
Carbs: 23.4 g (Per 330ml)
Created: Monday December 8th 2014
1.081
1.017
8.3%
21.7
10.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3 kg United Kingdom - Pilsen3 kg Pilsen 36 3.31 41.2%
1 kg Belgian - Pilsner1 kg Pilsner 37 2.77 13.7%
1 kg Belgian - Wheat1 kg Wheat 38 3.31 13.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 4.37 6.9%
0.50 kg Candi Syrup - Belgian Candi Syrup - Clear0.5 kg Belgian Candi Syrup - Clear - (late boil kettle addition) 32 6.9%
1 kg Dry Malt Extract - Light1 kg Dry Malt Extract - Light - (late boil kettle addition) 42 9.18 13.7%
275 g Torrified Wheat275 g Torrified Wheat 36 3.84 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 Leaf/Whole 3.5 Boil 5 min 1.61 29.7%
15 g Saaz15 g Saaz Hops Leaf/Whole 3.5 Dry Hop 7 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.
1.30 each Anise Star Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
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.

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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-06-14 21:32 UTC
  • Snapshot Created: 2014-12-08 07:27 UTC
  • Link To Parent Recipe