Tripel 'Round the World - Beer Recipe - Brewer's Friend

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Tripel 'Round the World

338 calories 29 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Tripel
Boil Time: 65 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.103 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Dogfish Head - Sam Calagione
Calories: 338 calories (Per 12oz)
Carbs: 29 g (Per 12oz)
Created: Monday December 11th 2017
1.102
1.018
11.1%
16.8
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Dry Malt Extract - Light9 lb Dry Malt Extract - Light 42 4 69.2%
2 lb Soft Candi Sugar - Blond2 lb Soft Candi Sugar - Blond 38 5 15.4%
1 lb Brown Sugar1 lb Brown Sugar - (late boil kettle addition) 45 15 7.7%
12 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 7.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 8.23 40%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 20 min 7.12 40%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 10 min 1.49 20%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 oz Dried Chamomile Flavor Boil 0 min.
1 tsp Irish Moss Fining Boil 20 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 160 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.9 g | 23.6 qt) 3.76 15  
Mash volume with grains (equipment estimates 5.9 g | 23.6 qt) 3.84 15.4  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.86 3.5  
Pre boil volume (equipment estimates 6.64 g | 26.6 qt) 4.5 18  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -1.63 -6.5  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.76 15
Equipment Profile Used: System Default
 
Notes

Heat steeping grains in 4.5Gal in brewpot until reaching 170F and pull out grains. Bring to boil, add DME, then preboil 5 minutes. Then add Saaz hops and start 60min boil. With 30mins left, add 1lb of Chinese Rock Sugar. With 20mins, add EK Golding hops and Irish Moss. With 10mins left, add Saaz hops. With 5mins left, add final pound of Chinese Rock Sugar. At flameout, add dried chamomile and whirlpool for 10mins, then cool in ice bath. Top off carboy to 5Gal and transfer dried chamomile into carboy, pitch yeast (STARTER), ferment at 70F. After fermentation takes off in about 1-2 days, bring 2 cups of water to boil and add brown sugar, add to carboy. After 10 more days, beer is ready to bottle. 2 weeks to condition.

Soft Candi Sugar is Chinese Rock Sugar (mixture of refined and brown sugars and honey).
Brown sugar is light brown sugar.

OG- 1.090
FG- 1.018
Final Target ABV- 9%

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  • Last Updated: 2017-12-11 21:45 UTC