Belgian Tripel Barrel Aged - Beer Recipe - Brewer's Friend

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Belgian Tripel Barrel Aged

308 calories 27 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: 7 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 77% (brew house)
Source: EH/MD
Calories: 308 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created: Tuesday May 12th 2015
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OG: 1.076 FG: 1.010 ABV: 8.7% IBU: 43

1.093
1.017
10.0%
37.8
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Belgian - Pilsner14 lb Pilsner 37 1.6 79.5%
3 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)3 lb Belgian Candi Syrup - Clear (0L) 32 0 17%
4.80 oz Belgian - Aromatic4.8 oz Aromatic 33 38 1.7%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 1.8%
17.61 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 5.3 Boil 60 min 14.93 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 4.5 Boil 45 min 11.64 33.3%
1 oz Hallertau German1 oz Hallertau German Hops Pellet 5.2 Boil 30 min 11.26 33.3%
3 oz / $ 0.00
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 162 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
63 7 8 31 26 85
Mash salts to all waters RO: Target mash Ph 5.3 to 5.4, Phosphoric Acid 10% 4ml, Gypsum 1gm, Mag Sulf 1gm, Ca Chloride 1gm, Mag Chloride 1gm, Chalk 5gm, Slaked Lime 1gm. Sparge with RO only to 7 gallons. Boil 90 min to 5.5 gal final.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Sparge with RO to gal. Fly Sparge -- 151 °F 90 min
Starting Mash Thickness: 1.16 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.16 qt/lb 4.24 17  
Mash volume with grains 5.41 21.6  
Grain absorption losses -1.83 -7.3  
Remaining sparge water volume (equipment estimates 5.44 g | 21.8 qt) 4.58 18.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.26 1.1  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.81 35.3
Equipment Profile Used: System Default
 
Notes

Make 2 x 5.5 Gal batches, Secondary then place in 10 Gallon Oak Rum Barrel.
Use any Noble Hop to around 35 to 40 IBU

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  • Last Updated: 2024-01-10 18:20 UTC