3 Monks Tripel - Beer Recipe - Brewer's Friend

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3 Monks Tripel

268 calories 20 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: bigIslandBrewer
Calories: 268 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created: Tuesday April 25th 2017
1.082
1.010
9.5%
23.6
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pilsner14 lb Pilsner 37 1.8 82.4%
1 lb American - Wheat1 lb Wheat 38 1.8 5.9%
8 oz American - Aromatic Malt8 oz Aromatic Malt 35 20 2.9%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 2.9%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz saaz1 oz saaz Hops Pellet 5.5 Boil 60 min 17.34 25%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 5.47 25%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 1 min 0.75 25%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Dry Hop 7 days 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz whirlfoc Fining Boil 15 min.
0.50 oz sweet orange peel Flavor Boil 2 min.
1 tsp biofine Fining Kegging 0 min.
2 tbsp yeast nutrient Other Boil 15 min.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
64 - 82 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: keg       Amount: 20 psi for 24 hours       CO2 Level: 2.5 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
mashout 160 and sparge 170 Infusion -- 146 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6 24  
Mash volume with grains 7.28 29.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 4.03 g | 16.1 qt) 3.67 14.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.67 38.7
Equipment Profile Used: System Default
 
Notes

Add candi sugar at 15 mins left on boil. Ferment at 70 until high krausen has subsided, dry hop for another 10 days, then cold crash and keg.

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  • Last Updated: 2018-03-25 21:54 UTC