Three's a Crowd - Beer Recipe - Brewer's Friend

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Three's a Crowd

270 calories 29 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brewing Classic Styles
Calories: 270 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created: Tuesday August 4th 2015
1.081
1.022
7.7%
34.9
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Belgian - Pilsner11 lb Pilsner 37 1.6 80%
2.50 lb Cane Sugar2.5 lb Cane Sugar 46 0 18.2%
0.25 lb American - Aromatic Malt0.25 lb Aromatic Malt 35 20 1.8%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.20 oz Tettnanger2.2 oz Tettnanger Hops Pellet 4.5 Boil 60 min 33.64 88%
0.30 oz Saaz0.3 oz Saaz Hops Pellet 3.5 Boil 10 min 1.29 12%
2.50 oz / $ 0.00
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 130 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bru'n Water Yellow Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 0
Gypsum: 2.2g
Calcium Chloride: 3.6g
Epsom Salt: 2.4g
Lactic Acid: 2.5mL (mash pH 5.48)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Infusion -- 149 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.22 16.9  
Mash volume with grains 5.12 20.5  
Grain absorption losses -1.41 -5.6  
Remaining sparge water volume (equipment estimates 4.6 g | 18.4 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.18 0.7  
Pre boil volume (equipment estimates 7.34 g | 29.4 qt) 6.5 26  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.97 31.9
Equipment Profile Used: System Default
 
Notes

Raise fermentation temp. to 70F over one week. Lager for 4 weeks at 45-50F.

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  • Last Updated: 2015-11-06 18:15 UTC