Marty's Tripel Hopped - Beer Recipe - Brewer's Friend

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Marty's Tripel Hopped

295 calories 29.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 9 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joost Damad
Calories: 295 calories (Per 330ml)
Carbs: 29.6 g (Per 330ml)
Created: Monday August 8th 2016
1.095
1.023
9.5%
24.7
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,100 g Belgian - Pilsner1100 g Pilsner 37 1.6 37.6%
650 g German - Vienna650 g Vienna 37 4 22.2%
50 g German - Acidulated Malt50 g Acidulated Malt 27 3.4 1.7%
25 g Weyermann - CaraBelge25 g CaraBelge 33 13.6 0.9%
500 g Honey500 g Honey - (late boil kettle addition) 42 2 17.1%
100 g Flaked Barley100 g Flaked Barley 32 2.2 3.4%
500 g Dry Malt Extract - Light500 g Dry Malt Extract - Light - (late boil kettle addition) 42 4 17.1%
2,925 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Simcoe5 g Simcoe Hops Leaf/Whole 13.1 Boil 60 min 19.66 16.7%
5 g Styrian Goldings5 g Styrian Goldings Hops Pellet 4.5 Aroma 2 min 0.63 16.7%
10 g Hallertau Perle10 g Hallertau Perle Hops Pellet 3.9 Aroma 2 min 1.09 33.3%
10 g Simcoe10 g Simcoe Hops Leaf/Whole 13.1 Aroma 2 min 3.33 33.3%
30 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 227 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 16 L) 11.8
Mash volume with grains (equipment estimates 17.3 L) 13.1
Grain absorption losses -1.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 13.2 L) 9
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 8
Volume into fermentor 8
Total: 11.8  
Equipment Profile Used: System Default
 
Notes

Turned out tasty but a bit sweet in the mouth. Needs some more bitterness.

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  • Last Updated: 2017-02-10 14:22 UTC