26C.Belgian Tripel(25.02.18) - Beer Recipe - Brewer's Friend

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26C.Belgian Tripel(25.02.18)

245 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Big Blue
Calories: 245 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Sunday October 15th 2017
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Trippe

by BrewerMichel

OG: 1.078 FG: 1.009 ABV: 9.1% IBU: 31

1.081
1.008
9.5%
34.3
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 73.6%
0.27 kg Gambrinus - Honey Malt0.27 kg Honey Malt 37 25 4%
0.25 kg Weyermann - Carapils0.25 kg Carapils 34.5 2.1 3.7%
0.27 kg German - CaraAmber0.27 kg CaraAmber 34 23 4%
1 kg Cane Sugar1 kg Cane Sugar 46 0 14.7%
6.79 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Yakima Chief Hops - German Magnum28 g German Magnum Hops Leaf/Whole 11.8 Boil 60 min 31.69 50%
28 g Yakima Valley Hops - CZ Saaz28 g CZ Saaz Hops Pellet 2.4 Boil 10 min 2.57 50%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Coriander Seed Spice Boil 10 min.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 144 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike 64 °C 64 °C 60 min
64 °C 78 °C 20 min
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.1
Mash volume with grains 25
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 14.8 L) 10.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 29.8 L) 26
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 32.1  
Equipment Profile Used: System Default
 
Notes





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  • Last Updated: 2025-02-19 07:55 UTC