New Realm Belgian Triple Recipe - Beer Recipe - Brewer's Friend

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New Realm Belgian Triple Recipe

250 calories 16.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 3.5 gallons (ending kettle volume)
Pre Boil Size: 5.25 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: beerandbrewing.com
Calories: 250 calories (Per 12oz)
Carbs: 16.2 g (Per 12oz)
URL: https://beerandbrewing.com/new-realm-belgian-tripel-recipe/
Created: Sunday July 1st 2018
1.077
1.006
9.2%
31.9
3.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Belgian - Pilsner8 lb Pilsner 37 1.6 83.1%
1 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)1 lb Belgian Candi Syrup - Clear (0L) 32 0 10.4%
6 oz American - Carapils (Dextrine Malt)6 oz Carapils (Dextrine Malt) 33 1.8 3.9%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.6%
9.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Magnum14 g Magnum Hops Pellet 12 Boil 60 min 31.86 100%
14 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Lemon Peel Spice Boil 0 min.
12 g Grated Ginger Spice Boil 0 min.
 
Yeast
White Labs - Belgian Golden Ale Yeast WLP570
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Low
Optimum Temp:
68 - 75 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 48 grams       CO2 Level: 3.8 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Hold at 148° for 75 min Infusion -- 148 °F 75 min
2.5 gal Sparge Fly Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.7 10.8  
Mash volume with grains 3.39 13.5  
Grain absorption losses -1.08 -4.3  
Remaining sparge water volume 3.79 15.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 5.02 g | 20.1 qt) 5.25 21  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 3.73 g | 14.9 qt) 3.5 14  
Estimated amount in fermentor 3.5 14  
Total: 6.49 26
Equipment Profile Used: System Default
 
Notes

Mash in the malt with soft water and hold at 148°F (64°C) conversion rest for 75 minutes. Lauter and sparge. Boil for 60 minutes, following the hops and additions schedule.

Gravity should be about 1.064. At the end of the boil, add the lemon peel and ginger. Adjust to taste. Be careful with the ginger. It’s very easy to overdo it.

Chill the wort and aerate it with pure oxygen or filtered air and pitch the yeast at 64°F (17°C). Let the temperature free rise to 72°F (22°C).

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  • Last Updated: 2019-08-20 00:19 UTC