Tripel #6 - Beer Recipe - Brewer's Friend

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Tripel #6

309 calories 30 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 77% (brew house)
Source: VonWenger Brewing
Calories: 309 calories (Per 12oz)
Carbs: 30 g (Per 12oz)
Created: Wednesday June 24th 2015
1.093
1.021
9.5%
22.8
8.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Belgian - Pale Ale13 lb Pale Ale 38 3.4 68.4%
2.50 lb American - White Wheat2.5 lb White Wheat 40 2.8 13.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.3%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 2.6%
1 lb American - Aromatic Malt1 lb Aromatic Malt 35 20 5.3%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 5.3%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Strisselspalt0.25 oz Strisselspalt Hops Pellet 3.5 Boil 95 min 2.39 6.3%
0.50 oz Motueka0.5 oz Motueka Hops Pellet 7 Boil 95 min 9.55 12.5%
0.50 oz Strisselspalt0.5 oz Strisselspalt Hops Pellet 3.5 Boil 15 min 2.2 12.5%
0.75 oz Motueka0.75 oz Motueka Hops Pellet 7 Boil 15 min 6.61 18.8%
0.75 oz Motueka0.75 oz Motueka Hops Pellet 7 Boil 2 min 1.13 18.8%
1.25 oz Strisselspalt1.25 oz Strisselspalt Hops Pellet 3.5 Boil 2 min 0.94 31.3%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Dried Licorice Root Flavor Boil 15 min.
0.50 oz Irish Moss Fining Boil 10 min.
1 oz Dried Orange Peel Flavor Boil 5 min.
0.50 oz Coriander Flavor Boil 5 min.
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gallons 168 degrees -- -- 155 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.88 31.5  
Mash volume with grains 9.32 37.3  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 2.94 g | 11.8 qt) 2.04 8.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 8.4 g | 33.6 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.92 39.7
Equipment Profile Used: System Default
 
Notes

OG = 21 Brix

With double yeast starter was about 6 gallons

Adding Sugar after a few days

Re-brewing 8/4/16
single yeast starter
boil start 5:10am
first hops added at 5:19
upped last mouteka to .75 (actual = .65)
actual last strissel was 1.30
Initial .096
Added 1lb candi sugar (1.032 ppg) on 8/6 with 1/2 gallon
alcohol % should be around 10%

Rebrewing 12/21/16
decreased belgian pale to 12lbs
160 mash
double starter 24 hours
Added Yeast around 80 degrees 6 hours later
Added 1lb candi sugar plus 6 cups leftover liquid 12/24

Rebrew 5/26/17
Increased Pale to 13.75
Decreased Aromatic to .75
Decrease Licorice root to .5
last mouteka 1oz
Measured at 1.088

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  • Last Updated: 2017-05-27 03:50 UTC