#15 Bases Clearing Tripel - Beer Recipe - Brewer's Friend

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#15 Bases Clearing Tripel

266 calories 26.6 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.33 gallons (fermentor volume)
Pre Boil Size: 2.75 gallons
Pre Boil Gravity: 1.156 (recipe based estimate)
Efficiency: 35% (brew house)
Source: Jason McNair
Calories: 266 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)
Created: Monday May 25th 2015
1.080
1.019
8.0%
41.2
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Dry Malt Extract - Pilsen9 lb Dry Malt Extract - Pilsen 42 2 81.8%
0.50 lb Belgian - Biscuit0.5 lb Biscuit 35 23 4.5%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 4.5%
1 lb Belgian Candi Sugar - Clear/Blond1 lb Belgian Candi Sugar - Clear/Blond 38 0 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 15.5 Boil 60 min 21.39 14.3%
3 oz Fuggles3 oz Fuggles Hops Pellet 3.8 Boil 45 min 14.44 42.9%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 4.77 14.3%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 2.6 Boil 2 min 0.61 28.6%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 137 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 qt Mash in 155 (60 min)/out 170 (10min) Sparge -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.44 g | 25.7 qt) 2.09 8.4  
Mash volume with grains (equipment estimates 6.44 g | 25.7 qt) 2.17 8.7  
Grain absorption losses (steeping) -0.13 -0.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.78 3.1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 2.75 11  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil volume 5.33 21.3  
Going into fermentor 5.33 21.3  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.09 8.4
Equipment Profile Used: System Default
 
Notes

Mashed for 60 min (difficult on the stove to maintain temp) approx 155 deg was my goal. Started with 1 qt water for 1 lb total grain. added quite a bit to cool temp down since the 10 deg rule over ideal temp wasn't getting me down quick enough.
Mash out at 170 deg for 10 min (includes raising temp time). Sparged with 170 deg water and added water to get about 2.75 gal of wort. Brought to boil (about 45 minutes). Added DME just before boil and brought up to boil. Added hops as scheduled. Opted to add Willamette at the last minute to give more complex bitterness. Added the candy with 10 minutes to go. OG was 1.080 (adjusted the final batch size), as expected. Pitched the yeast a little high but was having trouble getting to low-60s (66). COncern with the yeast was that in transport my car got pretty warm and don't know if it will work. NO movement after 30 hours. Bubbled fine and transferred after 9 days. FG was closer to 1.016. Tasted sweet with some complexity. Not hoppy at all. Turned out fantastic. The longer I wait the better it gets.

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  • Last Updated: 2015-11-15 13:43 UTC