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Tripel

253 calories 25 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BYO mag
No Chill: 30 minute extended hop boil time
Calories: 253 calories (Per 330ml)
Carbs: 25 g (Per 330ml)
Created: Monday March 27th 2017
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Trippel

by Kalaskai

OG: 1.072 FG: 1.013 ABV: 7.8% IBU: 34

1.082
1.019
8.3%
30.9
9.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg Joe White - Pilsner / Export Pilsner7.5 kg Pilsner / Export Pilsner 36.8 2 86.2%
0.70 kg Invert Sugar Syrup0.7 kg Invert Sugar Syrup - (late boil kettle addition) 36 1 8%
0.40 kg Weyermann - Munich Type II (Dark)0.4 kg Munich Type II (Dark) 37 10 4.6%
0.10 kg German - Carapils0.1 kg Carapils 35 1.3 1.1%
8.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Barth-Haas - Hallertauer Mittelfrüher30 g Hallertauer Mittelfrüher Hops Pellet 5.7 Boil 60 min 16.83 42.9%
20 g BSG - East Kent Goldings20 g East Kent Goldings Hops Pellet 5.4 Boil 60 min 10.63 28.6%
10 g Brewmaster - Czech Saaz10 g Czech Saaz Hops Pellet 2.9 Boil 60 min 2.85 14.3%
10 g Saaz10 g Saaz Hops Pellet 2.9 Whirlpool 1 min 0.6 14.3%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Brewtan B Water Agt Mash 1 hr.
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
6.38 ml Hydrochloric acid Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 0 min.
15 g corriander Spice Boil 20 min.
3 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 166 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
37.8 3 15 106.4 35.1 0
3g CaCl2, 2g Brewtan B, 1ml HCl in mash water to get ph to 5.4
2g CaSO4 in boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L strike 137/58 to hit 127/53 Infusion 58 °C 53 °C 20 min
5.5 L 100c to hit 152/66.6 Infusion 100 °C 66 °C 60 min
18 L Result in FG 1075 Sparge -- 76 °C --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 20
Mash volume with grains (equipment estimates 22.2 L) 25.3
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 18.3 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.4 L) 27
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 3.1
Going into fermentor 24
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

Check Ph as could be high with just pilsener
Boil for tot 90 mins
Fermentation is critical Start with a 2 L starter (count est 295 billion) Save a little for priming.
Pitch at 19c (66f) let free rise to 21c (70f) in fermentor tot 10 days.
Add invert sugar after High Krausen.
Good aeration. High carbonation up to 3 Vols

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  • Last Updated: 2024-06-05 08:57 UTC