Trippel - Beer Recipe - Brewer's Friend

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Trippel

219 calories 17.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 219 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Friday March 17th 2017
1.067
1.010
7.5%
42.1
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.40 lb Belgian - Pilsner7.4 lb Pilsner 37 1.6 82%
1.30 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)1.3 lb Belgian Candi Syrup - Clear (0L) 32 0 14.4%
0.33 lb Soft Candi Sugar - Blond0.325 lb Soft Candi Sugar - Blond 38 5 3.6%
9.02 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.35 oz Saaz0.35 oz Saaz Hops Pellet 2.2 First Wort 0 min 2.53 11.1%
1.10 oz Saaz1.1 oz Saaz Hops Pellet 2.2 Boil 60 min 13.15 34.9%
0.85 oz Hallertau Mittelfruh0.85 oz Hallertau Mittelfruh Hops Pellet 3.6 Boil 45 min 15.26 27%
0.85 oz Styrian Goldings0.85 oz Styrian Goldings Hops Pellet 4 Boil 20 min 11.19 27%
3.15 oz / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 201 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
48 6 6 59 73 0
"Yellow Balanced" in Bruin Water
-101 Bicarbonate
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.65 gal Infusion -- 147 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.9 g | 23.6 qt) 4.78 19.1  
Mash volume with grains (equipment estimates 6.49 g | 26 qt) 5.38 21.5  
Grain absorption losses -0.93 -3.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.14 0.6  
Pre boil volume (equipment estimates 4.87 g | 19.5 qt) 3.75 15  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 3.25 13  
Volume into fermentor 3.25 13  
Total: 4.78 19.1
Equipment Profile Used: System Default
 
Notes

4.5 gallons distilled
0.15 gallons tap water

2 vials yeast in 1.0 liter starter @ 1.038 for 24 hours

Morning Of:
-Yeast - 7.44 grams
-Dextrose - 3.72 grams

Afternoon:
--Yeast = 2.0 grams
--Dextrose = 1.0 grams

Yellow Balanced Water Profile
Gypsum - 1.5 grams
CaCl2 - 1.4 grams
Epsom Salt - 1.15 grams
Canning Salt - 0.25 grams
Lactic Acid = 2.5 mL

Mash Additions:
-SMB - 1.02 grams
-Brewtan B - 0.70 grams
-Cinnamon Verum - 0.83 grams

Boil Additions:
-@ 16 minutes Brewtan B - 0.85 grams
-@ 15 minutes Irish Moss - 1.63 grams
-@ 10 minutes Wyeast Nutrient - 1.43 grams

Estimated Mash Ph = 5.31
Actual Mash Ph =

Post Mash Volume (no squeeze) =
Post Mash Gravity =

Post Boil Volume =
Post Boil Gravity =

Volume in Kettle =
Volume into Fermenter =



  1. Add 2nd dose of yeast/dextrose
    2a. Hydrate Irish Moss
    2b. Start burner
  2. Get to strike temp (154 deg)
  3. Add SMB
  4. Add Salts and Acid
  5. Add Brewtan B and Cinnamon
  6. SMB should mop up residual O2 in 5 minutes.
  7. Mash in slowly
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  • Last Updated: 2017-03-30 12:59 UTC