Tripel 2 - Beer Recipe - Brewer's Friend

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Tripel 2

262 calories 26.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 16.5 gallons (fermentor volume)
Pre Boil Size: 19.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 262 calories (Per 12oz)
Carbs: 26.4 g (Per 12oz)
Created: Friday February 15th 2019
1.079
1.019
7.9%
34.4
4.3
6.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
44.50 lb Belgian - Pilsner44.5 lb Pilsner 37 1.6 95.3%
2.20 lb American - White Wheat2.2 lb White Wheat 40 2.8 4.7%
46.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 oz Styrian Goldings7 oz Styrian Goldings Hops Pellet 2.6 Boil 60 min 18.04 43.8%
3 oz Styrian Goldings3 oz Styrian Goldings Hops Pellet 2.6 Boil 45 min 7.1 18.8%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 2.6 Boil 30 min 3.96 12.5%
2 oz Saaz2 oz Saaz Hops Pellet 2.8 Boil 15 min 2.75 12.5%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.7 Boil 15 min 2.31 6.3%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 1 min 0.19 6.3%
16 oz / $ 0.00
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
3 Each
Cost:
Attenuation (custom):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 597 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
200 Vickers Ln
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55.25 qt Protein Rest Temperature -- 120 °F 20 min
55.25 qt Sac 1 Temperature -- 144 °F 25 min
55.25 qt Sac 2 Temperature -- 155 °F 25 min
55.25 qt Mash Out Temperature -- 168 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 19.35 gal (77.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 7.35 gal (29.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.25 gal (84.99 qt). Suggest reducing strike water volume to 8.26 gal (33.06 qt) and adding 9.25 gal (36.99 qt) sparge/top-off. 17.51 70.1  
Strike water volume at mash thickness of 1.5 qt/lb 17.51 70.1  
Mash volume with grains 21.25 85  
Grain absorption losses -5.84 -23.4  
Remaining sparge water volume (equipment estimates 7.93 g | 31.7 qt) 8.08 32.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 19.35 g | 77.4 qt) 19.5 78  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.6 -2.4  
Post boil Volume 16.5 66  
Going into fermentor 16.5 66  
Total: 25.59 102.4
Equipment Profile Used: System Default
 
Notes

Combo mash with Saison 5
67 lbs. Belgian Pilsner
3 lbs. White Wheat
Mash in complete @ 7:40
Start Ramp up at 8:05
Start 146' rest @ 8:30
Added 12g chalk
Same profile for HLT; chalk made the water very cloudy. Lots of chalk residue; must be a better solution.
6 tablespoons lactic acid
pH 5.2
Started ramp up @ 9:00
Slightly stuck mash at 9:15; twisted paddle at bottom to open it up.
Got it going again, but it turned cloudy again. Then continuous stuck/slow mash circulation/runoff. Also had big variances in temperature. Future procedure should be to stir mash until time for run up to mash out. Rice hulls may help, too.


1.097-8 13 gallons wort
Preboil- Hydro read 1.063, Refracto reads 1.068


Boil 12:30
Followed schedule, 2:00 end boil
Forgot to add Candi Sugar to boil, so removed it from recipe.
OG at 1.079

Fermenting started at 69'

Bubbles by early evening
Three days later, bubbles tapering off. 10.5 brix on refracto, 1.021 adjusted SG, 7.6% abv. Brought temp up to 71', then 72' then 73' by the end of one week. Now reading 10 brix, 1.018.

Was hoping for more attenuation, since last tripel with similar recipe and same yeast made it to 1.010. Maybe adding one more yeast pack and making a bigger starter would help.


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  • Last Updated: 2019-03-05 21:46 UTC