Belgian triple - Beer Recipe - Brewer's Friend

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Belgian triple

316 calories 25.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 316 calories (Per 12oz)
Carbs: 25.8 g (Per 12oz)
Created: Wednesday September 19th 2018
1.096
1.015
10.7%
31.4
12.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 50%
0.75 lb American - Aromatic Malt0.75 lb Aromatic Malt 35 20 3.9%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 1.3%
0.25 lb American - Caramel / Crystal 120L0.25 lb Caramel / Crystal 120L 33 120 1.3%
0.25 lb German - CaraAroma0.25 lb CaraAroma 34 130 1.3%
5 lb Dry Malt Extract - Light5 lb Dry Malt Extract - Light 42 4 26.3%
2 lb Belgian Candi Sugar - Clear/Blond (0L)2 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 10.5%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 5.3%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Crystal1 oz Crystal Hops Pellet 4.8 Boil 60 min 11.16 16.7%
5 oz Crystal5 oz Crystal Hops Pellet 4.8 Boil 10 min 20.23 83.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 oz bitter orange peep Spice Boil 10 min.
1 oz sweet orange peel Spice Boil 10 min.
2 oz coriander - cracked Herb Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
5 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 542 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.85 g | 19.4 qt) 4.37 17.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.63 2.5  
Pre boil volume (equipment estimates 7.98 g | 31.9 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 6.25 25  
Going into fermentor 6.25 25  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

the carmel 120 is really extra special malt but this program doesn't have that installed yet so I went for the SRM accuracy by using a 120* lovibond . and the german caraAroma is aromatic munich.

final gravity was 1.013 not 1.015 per brewers friend formula.
OG was 1.096

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  • Last Updated: 2018-10-20 02:11 UTC