De Drie Linden - Beer Recipe - Brewer's Friend

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De Drie Linden

227 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 80 min
Batch Size: 35 liters (fermentor volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 83% (brew house)
Source: Peter Bloxs
Calories: 227 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Sunday August 2nd 2015
1.075
1.007
8.9%
44.5
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,080 g Belgian - Pilsner3080 g Pilsner 37 1.6 31.1%
3,080 g German - Floor-Malted Bohemian Pilsner3080 g Floor-Malted Bohemian Pilsner 38 1.8 31.1%
1,735 g Belgian - Munich1735 g Munich 38 6 17.5%
770 g Belgian - Wheat770 g Wheat 38 1.8 7.8%
100 g Belgian - CaraMunich100 g CaraMunich 33 50 1%
30 g German - Acidulated Malt30 g Acidulated Malt 27 3.4 0.3%
850 g Sucrose (beet or cane)850 g Sucrose (beet or cane) - (late boil kettle addition) 46 0 8.6%
250 g Chinese Rice Maltose Syrup250 g Chinese Rice Maltose Syrup - (late boil kettle addition) 35 4 2.5%
9,895 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44 g Perle44 g Perle Hops Pellet 10 First Wort 0 min 18.11 17.7%
21 g Spalter Select21 g Spalter Select Hops Pellet 4.6 Boil 75 min 6.86 8.4%
36.70 g Tettnanger36.7 g Tettnanger Hops Pellet 3 Boil 75 min 7.82 14.8%
15.50 g Styrian Goldings15.5 g Styrian Goldings Hops Pellet 2.1 Boil 30 min 1.7 6.2%
36.20 g Styrian Goldings36.2 g Styrian Goldings Hops Pellet 5.3 Boil 30 min 10.02 14.5%
24.20 g Fuggles24.2 g Fuggles Hops Pellet 5.2 Boil 0 min 9.7%
55.40 g Saaz55.4 g Saaz Hops Pellet 2.7 Boil 0 min 22.3%
15.80 g Lublin15.8 g Lublin Hops Pellet 2.9 Boil 0 min 6.4%
248.80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
21.50 g Beerzym Multi Other Mash --
8.10 g Lactic acid (80%) Water Agt Mash --
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
98%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 796 B cells required
Wyeast 3787
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 796 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Almelo tap water (non treated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 9 57 30 85 146
32 litre water for Mash pH=5,3 by adding lactic acid. 16 litre sparge water pH=5,0 by adding lactic acid (80%, E270). When pH is stable, dilute Beerzym Multi in 10 times the Beerzym weight tap water and add to the mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Mashing-in/protein rest Infusion -- 55 °C 10 min
Beta Amylase rest Temperature -- 60 °C 75 min
Alpha Amylase rest Temperature -- 70 °C 30 min
Filtering Temperature -- 72 °C 15 min
16 L Sparging Temperature -- 75 °C 15 min
Starting Mash Thickness: 4.27 L/kg
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 48.78 L. Suggest reducing strike water volume to 38.87 L and adding 3.38 L sparge/top-off. 42.3
Strike water volume at mash thickness of 4.3 L/kg 42.3
Mash volume with grains 48.8
Grain absorption losses -9.9
Remaining sparge water volume (equipment estimates 12.4 L) 8.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 43.8 L) 40
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -1.2
Post boil Volume 35
Going into fermentor 35
Total: 50.8  
Equipment Profile Used: System Default
 
Notes

Yeast starter is made with the two yeasts (WLP530+W3787) combined. This yeast starter will favour a drop of olive oil because of the extensive foaming. Main fermenter needs 50% head-space because of foaming of the yeast. Start of fermentation is within 4 hours after pitching the yeast. Main fermentation is at 22-24grC for 10 days. Plane table sugar (beet or cane doesn't matter) is used and is added 72 hours after start of fermentation. Conditioning is for 21 days at room temperature. fermenting attenuation is 90%, what will result in a FG=1008g/l. Bottling in champagne bottles and ageing for 3-6 months. Cheers!

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  • Last Updated: 2016-05-27 14:21 UTC