Belgian Trippel - Beer Recipe - Brewer's Friend

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Belgian Trippel

303 calories 29.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 303 calories (Per 12oz)
Carbs: 29.7 g (Per 12oz)
Created: Tuesday February 2nd 2016
1.091
1.021
9.3%
25.8
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.68 lb Belgian - Pilsner7.68 lb Pilsner 37 1.6 80%
0.96 lb American - Munich - Light 10L0.96 lb Munich - Light 10L 33 10 10%
0.96 lb Belgian Candi Sugar - Clear/Blond (0L)0.96 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 10%
9.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.84 oz Hallertau Mittelfruh0.84 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 20.01 60.9%
0.18 oz Styrian Goldings0.18 oz Styrian Goldings Hops Pellet 5.5 Boil 30 min 4.83 13%
0.36 oz Saaz0.36 oz Saaz Hops Pellet 3.5 Boil 3 min 1 26.1%
1.38 oz / $ 0.00
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 186 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.24 13  
Mash volume with grains 3.93 15.7  
Grain absorption losses -1.08 -4.3  
Remaining sparge water volume (equipment estimates 2.56 g | 10.3 qt) 3.51 14  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 4.55 g | 18.2 qt) 5.5 22  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 6.75 27
Equipment Profile Used: System Default
 
Notes

Candi Sugar added to last 10 min of boil.

14 days in the primary, 21 days in the secondary, then 3 weeks after bottling.

Hops subs = Crystal for Hallertau and Fuggle for Stryian Goldings.

Yeast sub = WL1214

If mouthfeel/head retention off, add .5 lbs carpils next time.

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  • Last Updated: 2016-08-26 19:27 UTC