#157 CUT Pleasant Competition Tripel - Beer Recipe - Brewer's Friend

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#157 CUT Pleasant Competition Tripel

251 calories 21.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Phehla Brewery
Calories: 251 calories (Per 330ml)
Carbs: 21.4 g (Per 330ml)
Created: Tuesday March 26th 2019
1.082
1.014
8.9%
34.6
7.2
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Finland - Pilsner Malt5 kg Pilsner Malt 37 2 65.8%
1 kg Finland - Wheat Malt1 kg Wheat Malt 38 2 13.2%
0.30 kg German - Melanoidin0.3 kg Melanoidin 37 25 3.9%
0.30 kg United Kingdom - Cara Malt0.3 kg Cara Malt 35 17.5 3.9%
0.80 kg Soft Candi Sugar - Blond0.8 kg Soft Candi Sugar - Blond - (late boil kettle addition) 38 5 10.5%
0.20 kg Cane Sugar0.2 kg Cane Sugar - (late boil kettle addition) 46 0 2.6%
7.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Citra30 g Citra Hops Pellet 11 Boil 45 min 27.91 50%
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 4 Boil 20 min 6.7 50%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride Water Agt Mash 0 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 166 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
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
22 L Infusion -- 65 °C 50 min
22 L Infusion -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.8
Mash volume with grains 24.2
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 17 L) 12.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.3 L) 25
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 24
Going into fermentor 24
Total: 32.5  
Equipment Profile Used: System Default
 
Notes

27.03.2019 Got 24L of 1.084 wort, 83% efficiency
sugar boiled with first run offs (3L) separately for 3 hours with 10g of (NH4)2HPO4, then late addition.
pitched yeast cake from #156
fermentation starts 18C.

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  • Last Updated: 2019-03-27 13:43 UTC