Tripel

Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.35 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Justin Preikschas
Calories: 252 calories (Per 12oz)
Carbs: 20 g (Per 12oz)

Created: Sunday April 14th 2019

Original Gravity:

1.077

Final Gravity:

1.011

ABV (standard):

8.6%

IBU (tinseth):

40.0

SRM (morey):

6.0

Mash pH

5.7

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	German - Floor-Malted Bohemian Pilsner12 lb Floor-Malted Bohemian Pilsner	38	1.8	80%
2 lb	Cane Sugar2 lb Cane Sugar - (late boil kettle addition)	46	0	13.3%
8 oz	Briess - Aromatic Munich Malt 20L8 oz Aromatic Munich Malt 20L	35.4	20	3.3%
8 oz	American - Victory8 oz Victory	34	28	3.3%
15 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.70 oz	Nugget0.7 oz Nugget Hops	Leaf/Whole	15.3	Boil	60 min	30.82	28.6%
0.75 oz	Artisan - Crystal (4.5 AA)0.75 oz Artisan - Crystal (4.5 AA) Hops	Pellet	4.5	Whirlpool	10 min	4.21	30.6%
1 oz	Artisan - Hallertau Mittelfruh	Pellet	4	Whirlpool	10 min	4.99	40.8%
2.45 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.70 oz	Nugget (Leaf/Whole)	30.82	28.6%
0.75 oz	Artisan - Crystal (4.5 AA) (Pellet)	4.21	30.6%
1 oz	Artisan - Hallertau Mittelfruh (Pellet)	4.99	40.8%
2.45 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Campden Tablet	Water Agt	Mash	90 min.
1.60 g	Calcium Chloride	Water Agt	Mash	1 hr.
2.50 g	Gypsum	Water Agt	Mash	1 hr.
5.10 ml	Lactic acid	Water Agt	Mash	1 hr.
0.10 g	Table Salt	Water Agt	Mash	1 hr.
0.50 each	Whirlfloc	Water Agt	Boil	10 min.
0.50 each	Campden Tablet	Water Agt	Sparge	90 min.
1.10 g	Calcium Chloride	Water Agt	Sparge	1 hr.
1.70 g	Gypsum	Water Agt	Sparge	1 hr.
3.20 ml	Lactic acid	Water Agt	Sparge	1 hr.
0.10 g	Table Salt	Water Agt	Sparge	1 hr.

Yeast

Wyeast - Belgian Ardennes 3522

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	65 - 85 °F	Starter:	Yes
Fermentation Temp:	64 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 530 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: CO2 CO₂ Level: 2.8 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	7	5	60	75	0
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13 qt	Beta-Glucan Rest	Infusion	--	113 °F	15 min
4.7 qt	Proteinase Rest	Infusion	--	136 °F	15 min
3.8 qt	Saccharification Rest	Infusion	--	148 °F	60 min
14.5 qt	Batch Sparge	Sparge	--	180 °F	--
Starting Mash Thickness: 1 qt/lb

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1 qt/lb	3.25	13
Mash volume with grains	4.29	17.2
Grain absorption losses	-1.63	-6.5
Remaining sparge water volume	5.98	23.9
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 8.13 g \| 32.5 qt)	7.35	29.4
Volume increase from sugar/extract (late additions)	0.15	0.6
Boil off losses	-2.25	-9
Hops absorption losses (first wort, boil, aroma)	-0.03	-0.1
Post boil volume (equipment estimates 5.22 g \| 20.9 qt)	6	24
Hops absorption losses (whirlpool, hop stand)	-0.07	-0.3
Estimated amount in fermentor	5.93	23.7
Total:	9.23	36.9
Equipment Profile Used:	System Default

Notes

Inspired by:
https://beerandbrewing.com/make-your-best-belgian-tripel/
https://beerandbrewing.com/golden-falcon-belgian-tripel-recipe/
https://beerandbrewing.com/warped-tripel-recipe/
https://byo.com/article/the-science-of-step-mashing/

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Last Updated: 2019-04-27 02:37 UTC

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Tripel