Jazz Robot Papa-Ya - Beer Recipe - Brewer's Friend

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Jazz Robot Papa-Ya

212 calories 16.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Julian Breen
Calories: 212 calories (Per 330ml)
Carbs: 16.2 g (Per 330ml)
Created: Friday April 5th 2019
1.070
1.009
8.0%
40.1
4.5
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Belgian - Pilsner6 kg Pilsner 37 1.6 82.8%
0.25 kg Briess - Wheat Malt, White0.25 kg Wheat Malt, White 39.1 2.5 3.4%
1 kg Belgian - Pale Ale1 kg Pale Ale 38 3.4 13.8%
7.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Saaz45 g Saaz Hops Leaf/Whole 3.5 Boil 60 min 14.36 37.5%
45 g Saaz45 g Saaz Hops Leaf/Whole 3.5 Boil 30 min 11.04 37.5%
30 g Cascade30 g Cascade Hops Leaf/Whole 7 Boil 30 min 14.72 25%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1,200 g Papaya (pureed) Flavor Secondary 4 days
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 134 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Mash in Steeping -- 55 °C 30 min
Raise temp Temperature -- 65 °C 60 min
Mash out Temperature -- 78 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.8
Mash volume with grains 26.5
Grain absorption losses -7.3
Remaining sparge water volume (equipment estimates 15.2 L) 11.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 22.5
Going into fermentor 22.5
Total: 33.2  
Equipment Profile Used: System Default
 
Notes

This is a recipe long in the making. I gave my dad a custom homebrew beer for his birthday, and he likes strong specialty beers. And he wanted to combine it with his favorite childhood fruit: papaya. What I have learned in my research is that fruit is seldom combined with a strong malty beer like a Belgian Tripel. But what the heck, ey?
I've made a pretty straightforward tripel recipe and will add the papaya when the beer is racked to the second fermentor.
At first the recipe only called for Saaz (45 at 60min, 60 at 30min) but on the brewday I ran out. So I pulled the first hop I could find out of the freezer: Cascade. What the heck! Tried to weigh 22 grams but I overshot to 30 (32 actually). We'll see what it does.
It's brewed, it's in the fermentor, and now we wait!

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  • Public: Yup, Shared
  • Last Updated: 2019-04-07 19:14 UTC