Tripel #2 - Beer Recipe - Brewer's Friend

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Tripel #2

278 calories 26.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bradley Olson
Calories: 278 calories (Per 12oz)
Carbs: 26.4 g (Per 12oz)
Created: Tuesday November 14th 2017
1.084
1.018
8.7%
25.7
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Belgian - Pilsner15 lb Pilsner 37 1.6 83.3%
2 lb Invert Sugar2 lb Invert Sugar 46 1 11.1%
7 oz Belgian - Biscuit7 oz Biscuit 35 23 2.4%
9 oz Belgian - Cara 20L9 oz Cara 20L 34 22 3.1%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 19.65 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 2.53 16.7%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 15 min 3.25 16.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 1 min 0.22 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp pH 5.2 Water Agt Mash --
2 lb Invert Sugar (runnings) Flavor Boil 1 hr.
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 161 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.7 gal Temperature -- 152 °F 60 min
5 gal Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 5.32 21.3  
Mash volume with grains 6.6 26.4  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 5.14 g | 20.6 qt) 5.28 21.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 8.36 g | 33.5 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.6 42.4
Equipment Profile Used: System Default
 
Notes

1 pack WLP 500.
1.5 L starter.
150 gm of DME + 1/8 tsp of yeast nutrient - boiled 15 minutes and cooled. Pitch one pack of WLP500.
71 degree room temp. 48 hours. Moved to Refrigerator.
Second 1.5 L Starter
150 gm DME + 18 tsp of yeast nutrient - boiled 15 minutes, cooled to room temp and added to first yeast cake.


Add invert sugar with mash runnings to dissolve well to prevent scorching.

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  • Last Updated: 2018-01-23 00:27 UTC