Midnight Hour Black Belgian Tripel - Beer Recipe - Brewer's Friend

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Midnight Hour Black Belgian Tripel

262 calories 21.2 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: 6.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Oberden
Calories: 262 calories (Per 12oz)
Carbs: 21.2 g (Per 12oz)
Created: Wednesday March 11th 2015
1.080
1.012
9.0%
24.7
35.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pilsner10 lb Pilsner 37 1.8 65.9%
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 19.8%
0.38 lb American - Carapils (Dextrine Malt)0.375 lb Carapils (Dextrine Malt) 33 1.8 2.5%
0.80 lb Belgian - De-Bittered Black0.8 lb De-Bittered Black 34 566 5.3%
1 lb Candi Syrup - Belgian Candi Syrup - Amber1 lb Belgian Candi Syrup - Amber 32 40 6.6%
15.17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Willamette1.5 oz Willamette Hops Pellet 4.5 Boil 60 min 23.08 37.5%
2 oz Saphir2 oz Saphir Hops Pellet 4.5 Boil 1 min 1.33 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 1 min 0.33 12.5%
4 oz / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 366 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn surgar       CO2 Level: 3.0? Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
RO and 5.2 ph
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 qt step Infusion -- 140 °F 30 min
6.5 qt step Infusion -- 155 °F 45 min
Mashout Infusion -- 168 °F 10 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.54 14.2  
Mash volume with grains 4.68 18.7  
Grain absorption losses -1.77 -7.1  
Remaining sparge water volume (equipment estimates 5.79 g | 23.2 qt) 4.89 19.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 7.4 g | 29.6 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.43 33.7
Equipment Profile Used: System Default
 
Notes

Boiled 1 gallon first runnings and reduced to an Imperial Pint. Stir constantly.

Primary 3 weeks
Secondary split batch: control group and experimental group 2 ounces toasted French oak for 3 weeks

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  • Last Updated: 2015-03-11 02:33 UTC