HopDawg Belgian Tripel - Beer Recipe - Brewer's Friend

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HopDawg Belgian Tripel

258 calories 24.8 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: 4.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Source: NB
Calories: 258 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Friday March 11th 2016
1.078
1.017
8.0%
28.5
4.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.68 lb Belgian - Pilsner7.68 lb Pilsner 37 1.6 87.2%
0.50 lb Belgian - Caramel Pils0.5 lb Caramel Pils 34 8 5.7%
0.63 lb Belgian Candi Sugar - Clear/Blond (0L)0.625 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 7.1%
8.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Tradition0.6 oz Tradition Hops Pellet 5.9 Boil 60 min 22 50%
0.60 oz Saaz0.6 oz Saaz Hops Pellet 3.5 Boil 15 min 6.48 50%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Priming Sugar Other Bottling --
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Started with RO water. Added .5tsp gypsum and 1.0 tsp calcium chloride to mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 qt Sacch' Rest Temperature -- 151 °F 75 min
9 qt Mashout Temperature -- 168 °F 10 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 3.07 12.3  
Mash volume with grains 3.72 14.9  
Grain absorption losses -1.02 -4.1  
Remaining sparge water volume (equipment estimates 2.7 g | 10.8 qt) 2.65 10.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.05 0.2  
Pre boil volume (equipment estimates 4.55 g | 18.2 qt) 4.5 18  
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: 5.72 22.9
Equipment Profile Used: System Default
 
Notes

Yeast starter w/ liquid wort 2 days prior.
1-2 weeks Primary
2-4 weeks Secondary
2-4 weeks bottle conditioning

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  • Last Updated: 2016-03-18 18:03 UTC