BA1 Belgian Barrel - Beer Recipe - Brewer's Friend

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BA1 Belgian Barrel

261 calories 24 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Me
Calories: 261 calories (Per 330ml)
Carbs: 24 g (Per 330ml)
Created: Sunday January 22nd 2017
1.085
1.017
8.9%
28.4
10.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg United Kingdom - Pale 2-Row7 kg Pale 2-Row 38 2.5 77.8%
1 kg American - Munich - Dark 20L1 kg Munich - Dark 20L 33 20 11.1%
0.50 kg United Kingdom - Cara Malt0.5 kg Cara Malt 35 17.5 5.6%
0.50 kg Belgian Candi Sugar - Clear/Blond (0L)0.5 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 5.6%
9 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Nugget20 g Nugget Hops Leaf/Whole 14 Boil 60 min 25.73 28.6%
25 g Chinook25 g Chinook Hops Leaf/Whole 13 Boil 1 min 1.29 35.7%
25 g Nugget25 g Nugget Hops Leaf/Whole 14 Boil 1 min 1.39 35.7%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 10 min.
5 g Yeast Nutrient Other Boil 10 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 450 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Added 2 tsp gypsum
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25.5 L Infusion -- 65 °C 60 min
13 L Fly Sparge -- 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 25.5
Mash volume with grains 31.1
Grain absorption losses -8.5
Remaining sparge water volume (equipment estimates 11.6 L) 12.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 28.1 L) 29
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 22
Going into fermentor 22
Total: 38.1  
Equipment Profile Used: System Default
 
Notes

Started at 22C for ~4 hrs then down to 20C

~8l of ~1.032 wort collected after sparge and fermented separately

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  • Last Updated: 2017-02-17 11:19 UTC