Belgian Tripel - Beer Recipe - Brewer's Friend

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Belgian Tripel

255 calories 19.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Barta ml
Calories: 255 calories (Per 12oz)
Carbs: 19.4 g (Per 12oz)
Created: Tuesday April 30th 2019
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OG: 1.090 FG: 1.023 ABV: 8.7% IBU: 35

1.078
1.010
9.4%
29.1
4.3
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Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Finland - Pilsner Malt13 lb Pilsner Malt 37 2 86.7%
2 lb Cane Sugar2 lb Cane Sugar - (late boil kettle addition) 46 0 13.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 60 min 9.52 20%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 6.8 10%
3 oz Saaz3 oz Saaz Hops Pellet 2.8 Boil 10 min 10.35 60%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil 10 min 2.47 10%
5 oz / $ 0.00
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 138 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 5 8 55 73 0
mash pH = 5.3 target

7.8 gal RO mash water:
----------------------------------
2.7 g Gypsum
2.3 g CaCl2
1.6 g Epsom
4.7 mL Lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.8 gal mash (148 F) Infusion -- 155 °F --
Starting Mash Thickness: 2.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.4 qt/lb 7.8 31.2  
Mash volume with grains (equipment estimates 8.34 g | 33.4 qt) 8.84 35.4  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 0.61 g | 2.5 qt) 0.58 2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 5 20  
Top off amount 0.5 2  
Going into fermentor 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
"Belgian Tripel" Belgian Tripel beer recipe by Barta ml. All Grain, ABV 9.41%, IBU 29.14, SRM 4.33, Fermentables: (Pilsner Malt, Cane Sugar) Hops: (Saaz, Hallertau Mittelfruh)
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  • Last Updated: 2020-06-23 14:35 UTC