Orange Tripel - Beer Recipe - Brewer's Friend

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Orange Tripel

238 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 238 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Wednesday November 9th 2016
1.072
1.016
7.4%
37.0
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pilsner13 lb Pilsner 37 1.8 44%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 3.4%
1 lb Belgian - CaraVienne1 lb CaraVienne 34 20 3.4%
4 lb Cane Sugar4 lb Cane Sugar 46 0 13.5%
6 oz German - Acidulated Malt6 oz Acidulated Malt 27 3.4 1.3%
3 oz German - Abbey Malt3 oz Abbey Malt 33 17 0.6%
2 lb Belgian - Unmalted Wheat2 lb Unmalted Wheat 36 2 6.8%
8 lb American - Pale 6-Row8 lb Pale 6-Row 35 1.8 27.1%
29.56 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 12.5 First Wort 0 min 10.83 10.5%
2.50 oz Amarillo2.5 oz Amarillo Hops Pellet 8.6 Boil 10 min 11.15 26.3%
5 oz Southern Cross5 oz Southern Cross Hops Pellet 14 Boil 0 min 52.6%
1 oz Nelson Sauvin1 oz Nelson Sauvin Hops Pellet 11.4 Boil 45 min 14.97 10.5%
9.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Sweet Orange Peel Spice Boil 10 min.
2 oz Sweet Orange Peel Spice Boil 5 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 150 °F 60 min
Temperature -- 162 °F 20 min
Temperature -- 170 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.36 gal (53.43 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.36 gal (5.43 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 9.59 38.3  
Mash volume with grains 11.63 46.5  
Grain absorption losses -3.2 -12.8  
Remaining sparge water volume (equipment estimates 6.92 g | 27.7 qt) 6.06 24.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.3 1.2  
Pre boil volume (equipment estimates 13.36 g | 53.4 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.36 -1.4  
Post boil Volume 11.5 46  
Going into fermentor 11.5 46  
Total: 15.65 62.6
Equipment Profile Used: System Default
 
Notes

x5 gallons with Omega Yeast Biere de Garde yeast

Brewed 1/19/2017
1/2 tsp calcium chloride & gypsum
Pinch Pink salt and Epsom

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  • Last Updated: 2017-01-19 23:17 UTC