An Attempt Was Made - Tripel - Beer Recipe - Brewer's Friend

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An Attempt Was Made - Tripel

260 calories 21.8 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.131 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Calories: 260 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Thursday August 9th 2018
1.079
1.013
8.6%
21.7
4.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dry Malt Extract - Pilsen6 lb Dry Malt Extract - Pilsen 42 2 57.1%
1 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)1 lb Belgian Candi Syrup - Golden (5L) 32 5 9.5%
3 lb Liquid Malt Extract - Pilsen3 lb Liquid Malt Extract - Pilsen 35 2 28.6%
10 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb American - Munich - Light 10L0.5 lb Munich - Light 10L 33 10 28.6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Azacca1 oz Azacca Hops Pellet 9.8 Boil 60 min 17.98 33.3%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.8 Boil 15 min 2.18 16.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.3 Boil 15 min 1.5 16.7%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.8 Boil 0 min 16.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.3 Boil 0 min 16.7%
3 oz / $ 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.87 g | 23.5 qt) 2.25 9  
Mash volume with grains (equipment estimates 5.87 g | 23.5 qt) 2.29 9.2  
Grain absorption losses (steeping) -0.06 -0.3  
Volume increase from sugar/extract (early additions) 0.81 3.2  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
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: 2.25 9
Equipment Profile Used: System Default
 
Notes

Spent 3 weeks in primary
During fermentation the first few days the temp was reaching 78F then calmed down to around mid 70s once fermentation calmed. The 3rd week temp was around low 70s.

4.5 oz dextrose for priming. Needed 3 weeks in the bottle before CO2 was noticable.

Tested at 1 month in bottle (storage temp around low 70s): color was a lot darker than i expected, taste very sweet and lots of fruit aroma (mango, orange) taste was cherry like and fruity. I was hoping for more of a Belgiany yeasty flavor with a fruity nose. May need more time in bottle to condition.

Tested at 2 months: pretty much the same i'm not sure yet if i like it. I can and will drink it though, lol, but will keep aging and test every so often.

3 months aged: more CO2 fizz when pouring (which it needed), fruitiness aroma and the taste is getting better. Still cherry and citrus but it seems the sweetness is mellowing a little (which is a good thing). keep aging

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  • Last Updated: 2018-11-21 13:16 UTC