Nenna Tripel - Beer Recipe - Brewer's Friend

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Nenna Tripel

228 calories 17.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Fernando Borrego
Calories: 228 calories (Per 330ml)
Carbs: 17.6 g (Per 330ml)
Created: Saturday July 1st 2017
1.075
1.010
8.5%
30.9
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,800 g Belgian - Pilsner4800 g Pilsner 37 1.6 76.2%
1,000 g Belgian - Munich1000 g Munich 38 6 15.9%
250 g German - Carapils250 g Carapils 35 1.3 4%
150 g Cane Sugar150 g Cane Sugar - (late boil kettle addition) 46 0 2.4%
100 g Belgian - Biscuit100 g Biscuit 35 23 1.6%
6,300 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Tettnanger45 g Tettnanger Hops Pellet 2.2 First Wort 0 min 15.12 37.5%
35 g Tettnanger35 g Tettnanger Hops Pellet 2.2 Boil 30 min 8.21 29.2%
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 3.5 Boil 15 min 4.82 16.7%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 3.5 Boil 10 min 1.76 8.3%
10 g Styrian Goldings10 g Styrian Goldings Hops Pellet 3.5 Boil 5 min 0.97 8.3%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Whirlfloc Fining Boil 15 min.
1 each Yeastamina Other Boil 15 min.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 328 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Injection       Amount: 2ml (5.5g/L) priming sugar      
 
Target Water Profile
Nenna Belgian Tripel/IPA SRM5
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 2 73 58 40
MASH Water: Água Prata (pH 6.4)
FLY-SPARGE Water: Água Bonafont (pH 5.4)
---
3.0g CaSO4-2H2O (Gypsum)
5.0g CaCl2-2H2O
0.5g MgSO4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.5 L Mash-in Temperature -- 65 °C 90 min
Mash-out Temperature -- 76 °C 10 min
15 L Fly Sparge -- 76 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.5
Mash volume with grains 22.5
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 12.8 L) 13.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.2 L) 25
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 18
Going into fermentor 18
Total: 32.1  
Equipment Profile Used: System Default
 
Notes

Fermentation:
-19c for 2 days
-1c/day until 10 days (27c max)

Maturation: +10 days at 13c
Cold Crash: +4days at 0.5c
>Sugar Cane at 10m boil end

Tip for fermentation: cool the wort until 16~ degrees Celsius and let the lag/fermentation naturally raise the temp to 19 degrees.

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  • Last Updated: 2017-07-22 02:03 UTC