Tripping Tripel - Beer Recipe - Brewer's Friend

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Tripping Tripel

242 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 4 gallons (ending kettle volume)
Pre Boil Size: 4.75 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 72% (ending kettle)
Calories: 242 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Wednesday September 28th 2016
1.073
1.018
7.7%
24.5
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 83.7%
0.50 lb Belgian Candi Sugar - Clear/Blond (0L)0.5 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 4.7%
4 oz Flaked Wheat4 oz Flaked Wheat 34 2 2.3%
8 oz Belgian - Munich8 oz Munich 38 6 4.7%
8 oz Belgian - Biscuit8 oz Biscuit 35 23 4.7%
172 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 24.47 100%
1 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.84 15.4  
Mash volume with grains 4.66 18.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume 2.44 9.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.5 g | 22 qt) 4.75 19  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 3.25 g | 13 qt) 4 16  
Estimated amount in fermentor 4 16  
Total: 6.28 25.1
Equipment Profile Used: System Default
"Tripping Tripel" Belgian Blond Ale beer recipe by Brewer #44139. All Grain, ABV 7.65%, IBU 24.47, SRM 5.86, Fermentables: (Pilsner, Belgian Candi Sugar - Clear/Blond (0L), Flaked Wheat, Munich, Biscuit) Hops: (Styrian Goldings)
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  • Last Updated: 2017-06-18 23:03 UTC