Jay Faraci - Beer Recipe - Brewer's Friend

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Jay Faraci

279 calories 27.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Shawn Mullen
Calories: 279 calories (Per 12oz)
Carbs: 27.2 g (Per 12oz)
Created: Sunday March 8th 2015
1.084
1.019
8.5%
32.6
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Belgian - Pilsner12.5 lb Pilsner 37 1.6 80.6%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 6.5%
2 lb Turbinado2 lb Turbinado 44 10 12.9%
15.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 90 min 22.97 33.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 5.3 Boil 30 min 5.83 33.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 5.3 Boil 15 min 3.76 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Smoked Oranges Herb Primary --
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Seattle tap water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 qt Infusion -- 152 °F 90 min
Sparge to 6.2 gallons Sparge -- 170 °F --
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.49 18  
Mash volume with grains 5.57 22.3  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 5.1 g | 20.4 qt) 3.8 15.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.29 33.1
Equipment Profile Used: System Default
 
Notes

Heat HLT to 163 degrees
Ferment at 68 degrees
Blood oranges are added to the primary and left for the entire fermentation
--They were quartered and smoked on the grill with mesquite chips. The rind was then removed and just the meat was added to the primary in a mesh bag
Sugar is Demerara, not turbinado

OG is 1.086
FG is 1.012 - fermented drier = ~9.71%

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  • Last Updated: 2015-03-31 16:37 UTC