Teepee Tripple - Beer Recipe - Brewer's Friend

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Teepee Tripple

292 calories 28.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 53% (ending kettle)
Source: John Ferguson
Calories: 292 calories (Per 12oz)
Carbs: 28.5 g (Per 12oz)
Created: Saturday January 31st 2015
1.088
1.020
8.9%
30.8
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 54.8%
4 lb Dry Malt Extract - Light4 lb Dry Malt Extract - Light - (late boil kettle addition) 42 4 21.9%
2 lb Belgian Candi Sugar - Clear/Blond2 lb Belgian Candi Sugar - Clear/Blond - (late boil kettle addition) 38 0 11%
1.25 lb Belgian - Pale Ale1.25 lb Pale Ale 38 3.4 6.8%
0.75 lb German - Abbey Malt0.75 lb Abbey Malt 33 17 4.1%
0.25 lb Belgian - Aromatic0.25 lb Aromatic 33 38 1.4%
18.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Chief Hops - German Hallertau1 oz German Hallertau Hops Pellet 3.75 Boil 60 min 14.6 33.3%
1 oz German Tettnanger1 oz German Tettnanger Hops Pellet 4.5 Boil 30 min 13.46 33.3%
1 oz Brewmaster - Czech Saaz1 oz Czech Saaz Hops Pellet 3.5 Boil 5 min 2.72 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 5 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.75 gal Steep Grains -- -- 155 °F 45 min
2 gal Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 8.28 33.1  
Mash volume with grains 9.26 37  
Grain absorption losses (steep / mash) -1.53 -6.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.64 g | 26.6 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.47 1.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume (equipment estimates 5.36 g | 21.4 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.28 33.1
Equipment Profile Used: System Default
 
Notes


• Add malt extract and Candi Sugar with 10 minutes remaining in boil.
• Transferred to secondary after 2 weeks.
• Filtered (5µm) and kegged after 2 weeks in secondary.

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  • Last Updated: 2015-03-26 12:15 UTC