Tripel v2 - Beer Recipe - Brewer's Friend

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Tripel v2

284 calories 21.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 70 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Greg Hughes
Calories: 284 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created: Saturday March 25th 2017
1.093
1.012
10.5%
32.3
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.53 kg Belgian - Pilsner6.531 kg Pilsner 37 1.6 72.1%
1.36 kg Belgian Candi Sugar - Clear/Blond (0L)1.357 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 15%
0.62 kg Belgian - Pale Ale0.622 kg Pale Ale 38 3.4 6.9%
0.05 kg Belgian - Biscuit0.05 kg Biscuit 35 23 0.6%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 5.5%
9.06 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertauer Hersbrucker50 g Hallertauer Hersbrucker Hops Pellet 3.7 Boil 70 min 19.54 45.5%
60 g Fuggles60 g Fuggles Hops Pellet 4.2 Boil 15 min 12.79 54.5%
110 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Other Boil 15 min.
1,357 g Belgian Candi Sugar Other Boil 10 min.
15 g Crushed Coriander Seeds Spice Boil 10 min.
28 g Sweet Orange Peel Flavor Boil 10 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 156 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: White Cane Sugar       Amount: 103 g       Temp: 22 °C       CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Single Infusion Mash Infusion -- 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 19.3
Mash volume with grains 24.3
Grain absorption losses -7.7
Remaining sparge water volume (equipment estimates 15.6 L) 13.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.9
Pre boil volume (equipment estimates 27.2 L) 25
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 20
Going into fermentor 20
Total: 32.7  
Equipment Profile Used: System Default
 
Notes

Recipe taken from Greg Hughes' book "Home Brew Beer". I claim no authorship on this recipe.

-Mash: 7.703 kg * 2.5 L/kg = 19.2575 L @ 77 C (To get mash temperature of 67 C. Cereal takes water temperature down around 10 C)

-Sparge: 20 L @ 77 C

Recommended fermentation temperature: 24 C.
Temperature expected at home: 22-23 C

-Boiling (Time to knock-out):

T=70 min: Add Hallertauer.

T=20 min: Put Cooling coil.

T=15 min: Add Irish moss.
T=15 min: Add Fuggles

T=10 min: Add coriander seeds
T=10 min: Add orange peel
T=10 min: Add Candi Sugar

-Fermentation:

Primary fermentation: 7-10 days expected.
Secondary fermentation: 4-7 days expected.
Total fermentation time expected: 14 days.

-Bottling and priming:

Priming with 5.14 g/l of beet sugar.

Bottle conditioning: 7-14 days for carbonation at around 22 C. 12 weeks for conditioning.

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  • Last Updated: 2019-05-24 23:57 UTC