Have A Great Trip-el - Beer Recipe - Brewer's Friend

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Have A Great Trip-el

245 calories 18.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 245 calories (Per 12oz)
Carbs: 18.2 g (Per 12oz)
Created: Saturday January 24th 2015
1.075
1.009
8.6%
37.1
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Belgian - Pilsner14 lb Pilsner 37 1.6 96.1%
0.25 lb Belgian - Aromatic0.25 lb Aromatic 33 38 1.7%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 2.1%
14.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.82 oz Tettnanger1.82 oz Tettnanger Hops Pellet 5 Boil 60 min 34.62 70.8%
0.75 oz Saaz0.75 oz Saaz Hops Pellet 2.4 Boil 10 min 2.48 29.2%
2.57 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 lb Cane Sugar Other Primary 0 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 431 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle Condition       Amount: 5.59 Corn Sugar       CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Use distilled water for mash & sparge, need 9.695 gallons
Salts & Acid Additions to Mash only:
Gypsum 2 grams
Epsom Salt 3 grams
Table Salt 1 grams
Calcium Chloride 7 grams
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17.81 qt Infusion -- 149 °F 90 min
10.08 qt Mash Out Infusion -- 210 °F 10 min
10.89 qt Fly Sparge Sparge -- 170 °F 45 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.55 18.2  
Mash volume with grains 5.72 22.9  
Grain absorption losses -1.82 -7.3  
Remaining sparge water volume (equipment estimates 4.87 g | 19.5 qt) 5.02 20.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.35 g | 29.4 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.57 38.3
Equipment Profile Used: System Default
 
Notes

Make a 3 liter starter using 2 vials & 10.9 oz of DME.

Pitch @ 64 F and let free rise to 70 F over 7 days.

About 3-4 days into primary, when signs of fermentation slow, add the sugar.
NOTE
Since the sugar isn't calculated into the wort gravity, the published ABV is off. With the sugar calculated in, we expect 9.75% ABV. Adding the sugar to fermentation rather the boil will help fully attenuate the beer.

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  • Last Updated: 2018-04-15 20:38 UTC