Belga Triple - Beer Recipe - Brewer's Friend

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Belga Triple

240 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Manuel Becerra Diaz
Calories: 240 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Thursday May 16th 2019
1.079
1.009
9.3%
38.3
24.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6.22 kg Belgian - Pilsner6.22 kg Pilsner 37 2.77 88.4%
0.14 kg Castle Malting - Château Abbey0.14 kg Château Abbey 33 45.2 2%
0.68 kg Belgian Candi Sugar - Amber/Brown (60L)0.68 kg Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition) 38 158.62 9.7%
7.04 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 60 min 23.08 50%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 30 min 10.64 30%
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 15 min 4.58 20%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
6.05 ml Phosphoric acid Water Agt Mash 1 hr.
1.37 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 157.6 g       CO2 Level: 3.5 Volumes
 
Target Water Profile
Belgian Triple
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 11 37 57 84 76
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 65 °C 60 min
10 L Fly Sparge -- 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.1
Mash volume with grains 23.3
Grain absorption losses -6.4
Remaining sparge water volume (equipment estimates 16.8 L) 18.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.6 L) 30
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 20
Going into fermentor 20
Total: 37.3  
Equipment Profile Used: System Default
 
Notes

Añadir si no se alcanzo densidad deseada al finalizar hervido, 340 gr. de azucar Candy disuelta en 0,450 l. de agua hervida.

Añadir a las 24-48 h. de fermentación 340 gr. de azucar Candy, disuelta en 0,450 kg de agua si se había añadido antes esa misma cantidad al finalizar hervido. En caso contrario añadir 680 gr en este paso disuelta en 0,900 l. de agua hervida.

Aumentar 1º de temperadtura a partir del 2º día de fermentación hasta alcanzar los 28º C. el decimo día.

Madurar durante 25 días a 1º C. y embotellar

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  • Public: Yup, Shared
  • Last Updated: 2019-07-23 15:57 UTC