Orange Blossom Tripel - Beer Recipe - Brewer's Friend

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Orange Blossom Tripel

269 calories 22.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 1.1 gallons (fermentor volume)
Pre Boil Size: 1.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 75% (brew house)
Source: James Kew
Calories: 269 calories (Per 12oz)
Carbs: 22.3 g (Per 12oz)
Created: Saturday March 19th 2016
1.082
1.013
9.1%
28.5
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 lb Belgian - Pilsner2.25 lb Pilsner 37 1.6 75%
0.25 lb Belgian - Pale Ale0.25 lb Pale Ale 38 3.4 8.3%
0.50 lb Honey0.5 lb Honey 42 2 16.7%
3 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3 Boil 60 min 11.8 25%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3 Boil 30 min 9.07 25%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 2.8 Boil 15 min 5.47 25%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 2.8 Boil 5 min 2.2 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Small mandarin, quartered and dried Flavor Boil 5 min.
0.25 tsp Irish moss Fining Boil 15 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 29 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn sugar       Amount: 0.8       CO2 Level: 2.2 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 qt Protein rest Temperature -- 122 °F 15 min
3.5 qt Beta sacc rest Temperature -- 149 °F 30 min
Alpha sacc rest Temperature -- 158 °F 30 min
Mash out Temperature -- 170 °F 10 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 0.63 2.5  
Mash volume with grains 0.83 3.3  
Grain absorption losses -0.31 -1.3  
Remaining sparge water volume (equipment estimates 2.54 g | 10.1 qt) 1.4 5.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 2.64 g | 10.6 qt) 1.5 6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 1.1 4.4  
Going into fermentor 1.1 4.4  
Total: 2.02 8.1
Equipment Profile Used: System Default
 
Notes

Strike water 2.5 qt at 134F
Infusion to beta rest

Add honey into primary, after initial fermentation has subsided.

Based on Orange Blossom Tripel, http://growlermag.com/orange-blossom-honey-tripel/

Mash schedule from Northern Brewer, http://www.northernbrewer.com/documentation/allgrain/AG-BelgianTripel.pdf

Belgian Pale malt was a subtitution for Munich.

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  • Last Updated: 2016-09-06 05:46 UTC