Belgian Tripel II - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Belgian Tripel II

269 calories 21.5 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 9.75 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Daniel and Morgan
Calories: 269 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Wednesday April 13th 2016
1.082
1.012
9.1%
31.5
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Belgian - Pilsner20 lb Pilsner 37 1.6 69.4%
4 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)4 lb Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 0 13.9%
4 lb American - White Wheat4 lb White Wheat 40 2.8 13.9%
4 oz Belgian - Aromatic4 oz Aromatic 33 38 0.9%
4 oz Canadian - Honey Malt4 oz Honey Malt 37 25 0.9%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 1.1%
28.81 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz US Saaz2 oz US Saaz Hops Leaf/Whole 4.2 Boil 90 min 16.01 29.6%
0.75 oz Mt Hood0.75 oz Mt Hood Hops Leaf/Whole 6.8 Boil 90 min 9.72 11.1%
2 oz Brewmaster - Czech Saaz2 oz Czech Saaz Hops Pellet 2.8 Boil 10 min 3.98 29.6%
2 oz Hersbrucker2 oz Hersbrucker Hops Leaf/Whole 1.4 Boil 10 min 1.81 29.6%
6.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.25 each clarity-ferm Other Primary --
1 each whirfloc Other Boil 10 min.
1 tsp yeast nutrient Other Boil 10 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 730 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Bru'n Water Yellow Dry
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 9 6 46 93 31
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt Infusion -- 148 °F 60 min
33 qt Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.25 gal (49.01 qt). Suggest reducing initial water volume to 11.65 gal (46.59 qt) and adding 0.25 gal (1.01 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.2 qt/lb 7.44 29.8  
Mash volume with grains 9.43 37.7  
Grain absorption losses -3.1 -12.4  
Remaining sparge water volume (equipment estimates 7.81 g | 31.2 qt) 9.41 37.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.9 g | 47.6 qt) 13.5 54  
Volume increase from sugar/extract (late additions) 0.35 1.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.25 -1  
Post boil Volume 9.75 39  
Going into fermentor 9.75 39  
Total: 16.85 67.4
Equipment Profile Used: System Default
 
Notes

Brewed on 6/19/16. Strike water was a bit high so decided to add a quart of cold before the grain and about a pint after. Mash tun was maxed out with that amount of water and grain. Mashed cooled down to about 148F. Couldn't get a clear runoff after recirculating so we shall see what that does. 75% efficiency in the kettle which might be a little low but we shall see. Dissolved sugar and syrup in about a pint of water. When all was said and done ended up with just about the right amount of beer and hit the OG on the mark. Pitching temp was about 68F but used extra ice to cool it more and got both down to about 65/66F. Beer had heated up to about 67F by morning of 6/20 and I cooled both down to 64F. Throughout the day I cooled periodically and in the evening it was sitting at about 65F. Morning of 6/21 brew was at about 67F and I cooled it. By the evening it was sitting at about 66/67F as well. 6/22 brew was sitting at about 66F in the morning so I cooled it and by evening it was around 66/67F. FG tested on 7/12, one was at 1.011 and the other at 1.012. I also biofined.

Last Updated and Sharing
 
930
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-07-13 07:05 UTC