Tripel #1 - Beer Recipe - Brewer's Friend

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Tripel #1

271 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bradley Olson
Calories: 271 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Saturday October 1st 2016
1.082
1.017
8.5%
25.5
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Belgian - Pilsner13 lb Pilsner 37 1.6 81.3%
2 lb Invert Sugar2 lb Invert Sugar 46 1 12.5%
8 oz Belgian - Biscuit8 oz Biscuit 35 23 3.1%
8 oz Belgian - Cara 20L8 oz Cara 20L 34 22 3.1%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 19.54 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 2.51 16.7%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 15 min 3.23 16.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 1 min 0.22 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
32 oz Invert Sugar (runnings) Flavor Mash 1 hr.
1 tbsp pH 5.2 Water Agt Mash --
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 144 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.7 gal Temperature -- 152 °F 60 min
5 gal Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.66 18.6  
Mash volume with grains 5.78 23.1  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.31 g | 17.2 qt) 3.7 14.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.35 33.4
Equipment Profile Used: System Default
 
Notes

1 pack WLP 500.
1.5 L starter.
150 gm of DME + 1/8 tsp of yeast nutrient - boiled 15 minutes and cooled. Pitch one pack of WLP500.
71 degree room temp. 48 hours. Moved to Refrigerator.

Add invert sugar with mash runnings to dissolve well to prevent scorching.

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  • Last Updated: 2016-10-08 00:21 UTC