Midwest Monk Tripel Wheat 5-31-2015 - Beer Recipe - Brewer's Friend

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Midwest Monk Tripel Wheat 5-31-2015

289 calories 27.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Paul Michas
Calories: 289 calories (Per 12oz)
Carbs: 27.6 g (Per 12oz)
Created: Monday June 22nd 2015
1.087
1.019
8.8%
22.2
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb BC - Weyerman Pilsner12 lb BC - Weyerman Pilsner 36 1.7 72.7%
0.75 lb BC - Weyerman Pale Wheat0.75 lb BC - Weyerman Pale Wheat 31 1.5 4.5%
0.75 lb BC - Weyerman Carahell0.75 lb BC - Weyerman Carahell 32 11 4.5%
0.25 lb Flaked Corn0.25 lb Flaked Corn 40 0.5 1.5%
0.25 lb Flaked Wheat0.25 lb Flaked Wheat 34 2 1.5%
1 lb Belgian Golden Candi Syrup1 lb Belgian Golden Candi Syrup 32 5 6.1%
1.50 lb Sucrose (Table Sugar)1.5 lb Sucrose (Table Sugar) 46 0 9.1%
16.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BC - Styrian Golding1 oz BC - Styrian Golding Hops Pellet 3.4 Boil 60 min 11.14 33.3%
0.25 oz BC - Czech Saaz0.25 oz BC - Czech Saaz Hops Pellet 3.75 Boil 60 min 3.07 8.3%
0.75 oz BC - Czech Saaz0.75 oz BC - Czech Saaz Hops Pellet 3.75 Boil 20 min 5.58 25%
1 oz BC - Czech Saaz1 oz BC - Czech Saaz Hops Pellet 3.75 Boil 5 min 2.45 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Crushed Coriander Spice Boil --
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Low
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 297 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Add at 155F Temperature -- 148 °F 60 min
1.85 gal Add at boiling Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.85 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.85 qt/lb 6.13 24.5  
Mash volume with grains 7.19 28.8  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 2.13 g | 8.5 qt) 2.01 8.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.27 1.1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.14 32.6
Equipment Profile Used: System Default
 
Notes

1) Start fermentation at 62F degrees. Let fermentation temp rise to 80F over 5 days and then let ferment at 80F for 16-21 more days.

Very creamy head and mouthfeel due to the wheat, corn and barley. Not very "alcoholy" at all despite the ABV. More a tripel with a bit of wheat to it.

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  • Last Updated: 2015-07-03 00:07 UTC