Fjord & Fjell Berserker Tripel II - Beer Recipe - Brewer's Friend

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Fjord & Fjell Berserker Tripel II

217 calories 13.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 70 liters (fermentor volume)
Pre Boil Size: 84 liters
Post Boil Size: 81 liters
Pre Boil Gravity: 15.7 °P (recipe based estimate)
Post Boil Gravity: 17.5 °P (recipe based estimate)
Efficiency: 65% (brew house)
Source: Bosteels
Hop Utilization: 94%
Calories: 217 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Tuesday January 22nd 2019
17.5 °P
1.3 °P
8.8%
22.5
9.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
13.20 kg German - Pilsner13.2 kg Pilsner 38 2.77 51.4%
3.50 kg German - Wheat Malt3.5 kg Wheat Malt 37 3.84 13.6%
2.65 kg United Kingdom - Oat Malt2.65 kg Oat Malt 28 3.84 10.3%
1.77 kg Flaked Barley1.77 kg Flaked Barley 32 4.37 6.9%
0.90 kg Flaked Oats0.9 kg Flaked Oats 33 4.37 3.5%
0.90 kg Flaked Wheat0.9 kg Flaked Wheat 34 3.84 3.5%
1.45 kg Belgian Candi Sugar - Clear/Blond (0L)1.45 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 5.6%
1.30 kg German - Acidulated Malt1.3 kg Acidulated Malt 27 7.58 5.1%
25.67 kg / CHF 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Lubelski100 g Lubelski Hops Pellet 4.8 Boil 50 min 13.71 40%
50 g Lubelski50 g Lubelski Hops Pellet 4.8 Boil 20 min 4.36 20%
100 g Savinjski Golding100 g Savinjski Golding Hops Pellet 4.1 Boil 10 min 4.46 40%
250 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
4 g Table Salt Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 614 B cells required
The Yeast Bay - Funktown Pale Ale
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 614 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.48 bar       Temp: 23 °C       CO2 Level: 5.5 g/l
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 75 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
84 L Mash In Strike 54 °C 50 °C 45 min
Sacc #1 Temperature -- 64 °C 60 min
Sacc #2 Temperature -- 72 °C 20 min
21 L Mash Out Fly Sparge 82 °C 76 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 16 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 79.8 L. Suggest reducing initial water volume to 44.41 L and adding 34.4 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 100.76 L. Suggest reducing strike water volume to 29.41 L and adding 55.36 L sparge/top-off. 84.8
Strike water volume at mash thickness of 3.5 L/kg 84.8
Mash volume with grains 100.8
Grain absorption losses -24.2
Remaining sparge water volume (equipment estimates 19.2 L) 24.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 78.8 L) 84
Volume increase from sugar/extract (late additions) 1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil Volume (equipment estimates 70 L) 81
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 81 L) 70
Total: 109.1  
Equipment Profile Used: System Default
"Fjord & Fjell Berserker Tripel II" Belgian Tripel beer recipe by Bosteels. All Grain, ABV 8.79%, IBU 22.54, SRM 9.38, Fermentables: (Pilsner, Wheat Malt, Oat Malt, Flaked Barley, Flaked Oats, Flaked Wheat, Belgian Candi Sugar - Clear/Blond (0L), Acidulated Malt) Hops: (Lubelski, Savinjski Golding) Other: (Calcium Chloride (dihydrate), Gypsum, Table Salt, Lactic acid)
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  • Last Updated: 2024-01-16 18:46 UTC