Belgian Tripel - Beer Recipe - Brewer's Friend

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Belgian Tripel

255 calories 22.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27.88 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 14.7 °P (recipe based estimate)
Post Boil Gravity: 20.0 °P (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 255 calories (Per 330ml)
Carbs: 22.7 g (Per 330ml)
Created: Wednesday January 9th 2019
20.0 °P
4.0 °P
8.8%
37.1
6.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.85 kg Castle Malting - Château Pilsen 2RS7.85 kg Château Pilsen 2RS 37 1.9 89.7%
0.20 kg Simpsons - Aromatic Malt0.2 kg Aromatic Malt 33 23.04 2.3%
0.50 kg Belgian Candi Sugar - Clear/Blond (0L)0.5 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 5.7%
0.20 kg Weyermann - Acidulated0.2 kg Acidulated 27 3.4 2.3%
8.75 kg / руб 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Nugget25 g Nugget Hops Pellet 12 Boil 60 min 34.87 55.6%
20 g Saaz20 g Saaz Hops Pellet 4.7 Boil 5 min 2.18 44.4%
45 g / руб 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Coriander Spice Boil 5 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 400 B cells required
руб 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3 g/l
 
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
Infusion -- 54 °C 20 min
Infusion -- 63 °C 60 min
Infusion -- 73 °C 20 min
Sparge -- 78 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 24.8
Mash volume with grains 30.2
Grain absorption losses -8.3
Remaining sparge water volume (equipment estimates 12.8 L) 12.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.4 L) 27.9
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 20
Total: 37  
Equipment Profile Used: System Default
"Belgian Tripel" Belgian Tripel beer recipe by pridexus. All Grain, ABV 8.84%, IBU 37.05, SRM 6.44, Fermentables: (Château Pilsen 2RS, Aromatic Malt, Belgian Candi Sugar - Clear/Blond (0L), Acidulated) Hops: (Nugget, Saaz) Other: (Coriander, Calcium Chloride (anhydrous), Epsom Salt, Gypsum)
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  • Last Updated: 2024-09-29 12:21 UTC