26C SMH Tripel - Beer Recipe - Brewer's Friend

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26C SMH Tripel

273 calories 23.2 g 12 oz
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Beer Stats
Method: Extract
Style: Belgian Tripel
Boil Time: 30 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Fathers Brewing
Calories: 273 calories (Per 12oz)
Carbs: 23.2 g (Per 12oz)
Created: Thursday August 16th 2018
1.083
1.014
9.1%
29.2
5.0
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Dry Malt Extract - Extra Light9 lb Dry Malt Extract - Extra Light 42 2.5 80%
2 lb Belgian Candi Sugar - Clear/Blond (0L)2 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 17.8%
11 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb Belgian - Aromatic0.25 lb Aromatic 33 38 2.2%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 11.8 Boil 30 min 27.25 50%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.6 Boil 5 min 1.96 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Camden Water Agt Mash 1 hr.
1 tsp CaSO4 Water Agt Boil 1 hr.
1 tsp DAP Other Boil 5 min.
1 tsp Irish Moss Fining Boil 5 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 417 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-9293
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 9 11 20 44 114
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.49 g | 22 qt) 5.17 20.7  
Mash volume with grains (equipment estimates 5.49 g | 22 qt) 5.19 20.7  
Grain absorption losses (steeping) -0.03 -0.1  
Volume increase from sugar/extract (early additions) 0.86 3.5  
Pre boil volume (equipment estimates 6.33 g | 25.3 qt) 6 24  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
Total: 5.17 20.7
Equipment Profile Used: System Default
 
Notes

FERMENTATION TEMP crucial for style:

  • Start low (64 internal) then slowly rise after 2 days, incrementally, all the way up to 75 finishing temp to allow yeast to fully attenuate for characteristic dryness of the Tripel style
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  • Last Updated: 2018-09-22 17:43 UTC