John at the Bar - Beer Recipe - Brewer's Friend

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John at the Bar

279 calories 22.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 18 gallons
Pre Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 70% (brew house)
Source: EJ/Toby
Calories: 279 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Saturday October 6th 2018
1.085
1.013
9.4%
33.8
7.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
55 lb Belgian - Pilsner55 lb Pilsner 37 1.6 88.7%
2 lb Belgian - Aromatic2 lb Aromatic 33 38 3.2%
5 lb Turbinado5 lb Turbinado 44 10 8.1%
62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.75 oz Warrior2.75 oz Warrior Hops Pellet 16.3 First Wort at 212 °F 90 min 33.77 40.7%
2 oz Yakima Valley Hops - Medusa2 oz Medusa Hops Pellet 4.8 Whirlpool at 170 °F 0 min 29.6%
1 oz Saaz1 oz Saaz Hops Pellet 3.75 Whirlpool at 170 °F 0 min 14.8%
1 oz Hallertau Blanc1 oz Hallertau Blanc Hops Pellet 10 Whirlpool at 170 °F 0 min 14.8%
6.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Yeast Nutrient Other Boil 10 min.
4 each Whirlfloc Fining Boil 10 min.
20 g Calcium Chloride Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
16.52 ml Phosphoric acid Water Agt Mash 1 hr.
14.05 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
5 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
64 - 80 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1936 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Priming Sugar       CO2 Level: 3.5 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
18.52 gal Temperature -- 148 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 22.5 gal (90.01 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 10.5 gal (42.01 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 29.56 gal (118.22 qt). Suggest reducing initial strike volume to 7.44 gal (29.76 qt) and adding 17.56 gal (70.22 qt) sparge/top-off. 25 100  
Strike water volume (equipment estimates 29.5 g | 118 qt) 25 100  
Mash volume with grains (equipment estimates 34.06 g | 136.2 qt) 29.56 118.2  
Grain absorption losses -7.13 -28.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.38 1.5  
Pre boil volume (equipment estimates 22.5 g | 90 qt) 18 72  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 20.15 80.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Volume into fermentor 20 80  
Total: 25 100
Equipment Profile Used: System Default
"John at the Bar" Belgian Tripel beer recipe by EJ/Toby. BIAB, ABV 9.39%, IBU 33.77, SRM 7.58, Fermentables: (Pilsner, Aromatic, Turbinado) Hops: (Warrior, Medusa, Saaz, Hallertau Blanc) Other: (Yeast Nutrient, Whirlfloc, Calcium Chloride, Gypsum, Phosphoric acid)
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  • Last Updated: 2018-10-30 02:13 UTC