Three Parcae - Beer Recipe - Brewer's Friend

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Three Parcae

252 calories 20 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.9 gallons (fermentor volume)
Pre Boil Size: 7.4 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: NRBC
Calories: 252 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created: Sunday February 21st 2016
1.077
1.011
8.6%
39.3
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Belgian - Pilsner15 lb Pilsner 37 1.6 88.2%
2 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)2 lb Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 0 11.8%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Sterling1 oz Sterling Hops Pellet 8.7 Boil 90 min 29.31 50%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 45 min 5.42 25%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 4.54 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 5 min.
20 ml Fermcap-S Other Boil 1 hr.
2.50 g Yeast nutrient Other Boil 15 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 417 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
+6g gypsum
+4g table salt
into the mash water
no adjustments to sparge water

expected ion concentrations based on 2014 SF water report as the source:

Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity Residual Alkalinity
mg/l mg/l mg/l mg/l mg/l ppm as CaCO3 ppm as CaC03
60.9 4.0 68.2 95.6 136.5 -1.4 -47.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal dough in Infusion -- 104 °F 20 min
6 gal sacc rest Temperature -- 148 °F 90 min
2.9 gal collect 7.4 gallons of sweet wort Sparge -- 168 °F 30 min
Starting Mash Thickness: 1.6 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.6 qt/lb 6 24  
Mash volume with grains 7.2 28.8  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 4.17 g | 16.7 qt) 3.53 14.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.05 g | 32.2 qt) 7.4 29.6  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.9 23.6  
Going into fermentor 5.9 23.6  
Total: 9.53 38.1
Equipment Profile Used: System Default
 
Notes
  • Boil for 15 minutes to confirm boiloff rate.

    boiloff rate =

    (7.4 - <measurement after 15'>) 4 gal/hr


    number of hours to wait before adding hops =

    (<current> - <target volume> - 1.5    <gal/hr>) /
    <gal/hr>

  • Add sterling hops when 60 minutes are left in the boil.
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  • Last Updated: 2016-02-27 19:44 UTC