Belgian T Barbe Rouge Tripel - Beer Recipe - Brewer's Friend

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Belgian T Barbe Rouge Tripel

276 calories 27 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jay Morenus
Hop Utilization: 97%
Calories: 276 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created: Thursday March 31st 2016
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OG: 1.090 FG: 1.023 ABV: 8.7% IBU: 35

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Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pilsner11 lb Pilsner 37 1.8 78.6%
8 oz German - Vienna8 oz Vienna 37 4 3.6%
8 oz Finland - Melanoid Malt8 oz Melanoid Malt 35 27 3.6%
1 lb Honey1 lb Honey - (late boil kettle addition) 35 2 7.1%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Barbe Rouge0.5 oz Barbe Rouge Hops Pellet 9.3 Boil 60 min 22.02 12.5%
0.50 oz Barbe Rouge0.5 oz Barbe Rouge Hops Pellet 9.3 Boil 15 min 9.11 12.5%
1.50 oz Triskel1.5 oz Triskel Hops Pellet 4.1 Boil 15 min 8.83 37.5%
1 oz Barbe Rouge1 oz Barbe Rouge Hops Pellet 9.3 Aroma 0 min 0 25%
0.50 oz Triskel0.5 oz Triskel Hops Pellet 4.1 Aroma 0 min 0 12.5%
4 oz / $ 0.00
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1 (M cells / ml / ° P) 379 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.75 Volumes
 
Target Water Profile
Pale / Light Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 60 110 10 165
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Infusion -- 151 °F 75 min
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 2.99 g | 12 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.49 g | 26 qt) 7.25 29  
Volume increase from sugar/extract (late additions) 0.16 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9 36
Equipment Profile Used: System Default
 
Notes

May rack half the batch on strawberry & raspberry

Calcium Chloride/Gypsum 1 : 1.5
.75g/gallon to 1.125g/gallon.
5.44g calcium chloride to 8.16g gypsum

7.25 gallons mash water

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  • Last Updated: 2023-06-02 14:35 UTC