Brouwerij De Woodruff Tripel V2 - Beer Recipe - Brewer's Friend

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Brouwerij De Woodruff Tripel V2

248 calories 19.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.4 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 248 calories (Per 12oz)
Carbs: 19.1 g (Per 12oz)
Created: Tuesday March 12th 2019
1.076
1.010
8.6%
42.1
6.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pilsner12 lb Pilsner 37 1.8 85.7%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 3.6%
0.50 lb American - Victory0.5 lb Victory 34 28 3.6%
1 lb Cane Sugar1 lb Cane Sugar 46 0 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Nugget0.75 oz Nugget Hops Pellet 14.9 Boil 60 min 38.99 42.9%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 5 min 1.91 28.6%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 5 min 1.22 28.6%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Coriander Spice Primary 0 min.
0.06 tsp Black Pepper Spice Primary 0 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Greenville, SC, USA
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
Infusion -- 149 °F 90 min
Starting Mash Thickness: 1.38 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.38 qt/lb 4.49 17.9  
Mash volume with grains 5.53 22.1  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 3.88 g | 15.5 qt) 3.72 14.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 6.4 25.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.4 21.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.4 g | 21.6 qt) 5 20  
Total: 8.2 32.8
Equipment Profile Used: System Default
 
Notes

0.06 tsp = 1/4 turn of a black pepper mill added before primary fermentation.

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  • Last Updated: 2019-10-30 22:51 UTC