7 Jarros - Trippel - Beer Recipe - Brewer's Friend

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7 Jarros - Trippel

258 calories 28 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Flávio Isaac
Calories: 258 calories (Per 330ml)
Carbs: 28 g (Per 330ml)
Created: Saturday January 17th 2015
1.083
1.023
7.9%
38.5
7.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Belgian - Pale Ale5 kg Pale Ale 38 3.4 71.4%
1 kg German - CaraHell1 kg CaraHell 34 11 14.3%
1 kg Cane Sugar1 kg Cane Sugar 46 0 14.3%
7 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g Mount Hood65 g Mount Hood Hops Pellet 4.8 Boil 60 min 34.51 61.9%
40 g Fuggles40 g Fuggles Hops Pellet 4.5 Boil 5 min 3.97 38.1%
105 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Pimenta Rosa Moida Spice Boil 5 min.
8 g Pimenta do reino Spice Boil 5 min.
8 g Pimenta Jamaica Spice Boil 5 min.
28 g Raspa de casca de Laranja Other Boil 5 min.
8 g Semente de coentro Spice Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 312 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.8 L Mash-in Infusion -- 35 °C 20 min
Sacarificação Alfa Temperature -- 63 °C 70 min
Sacarificação beta Temperature -- 72 °C 50 min
Mash-out Temperature -- 77 °C 10 min
Starting Mash Thickness: 2.4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.4 L/kg 14.4
Mash volume with grains 18.4
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 18.9 L) 20.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 27 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20.8
Going into fermentor 20.8
Total: 34.7  
Equipment Profile Used: System Default
 
Notes

O açúcar dever ser dissolvido a mesma quantidade (peso) de água fervente, resfriado e adicionado à cerveja 3 dias após o inicio da Fermentação.

Todos os condimentos devem ser moídos.

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  • Public: Yup, Shared
  • Last Updated: 2015-01-17 13:59 UTC