Back door Tripel - Beer Recipe - Brewer's Friend

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Back door Tripel

285 calories 27.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Big Mike
Calories: 285 calories (Per 12oz)
Carbs: 27.5 g (Per 12oz)
Created: Thursday May 17th 2018
1.086
1.019
8.7%
49.6
11.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Liquid Malt Extract - Pilsen10 lb Liquid Malt Extract - Pilsen 35 2 71.4%
1 lb Cane Sugar1 lb Cane Sugar 46 0 7.1%
1 lb Belgian - Aromatic1 lb Aromatic 33 38 7.1%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 7.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Boil 60 min 28.02 50%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Boil 30 min 21.54 50%
2 oz / $ 0.00
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 1.31 5.3  
Mash volume with grains 1.55 6.2  
Grain absorption losses -0.38 -1.5  
Remaining sparge water volume (equipment estimates 5.47 g | 21.9 qt) 5.89 23.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.92 3.7  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.2 28.8
Equipment Profile Used: System Default
"Back door Tripel" Belgian Tripel beer recipe by Big Mike. All Grain, ABV 8.69%, IBU 49.56, SRM 11.66, Fermentables: (Liquid Malt Extract - Pilsen, Cane Sugar, Aromatic, CaraMunich, Flaked Oats) Hops: (Centennial)
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  • Last Updated: 2018-06-04 21:42 UTC