BA Belgian Tripel - Beer Recipe - Brewer's Friend

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BA Belgian Tripel

259 calories 26.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 259 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Thursday May 23rd 2019
1.078
1.019
7.7%
19.4
5.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Belgian - Pilsner16 lb Pilsner 37 1.6 87.7%
0.25 lb Belgian - Aromatic0.25 lb Aromatic 33 38 1.4%
1 lb Candi Syrup - Belgian Candi Syrup - Golden (5L)1 lb Belgian Candi Syrup - Golden (5L) 32 5 5.5%
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 5.5%
18.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 19.4 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Dry Hop 5 days 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1.50 g Magnesium Chloride Water Agt Mash 1 hr.
6 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Belgian Ale A OYL-024
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
High
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 697 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Steeping -- 158 °F 30 min
4 gal Sparge -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.47 25.9  
Mash volume with grains 7.85 31.4  
Grain absorption losses -2.16 -8.6  
Remaining sparge water volume 3.85 15.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 8.77 g | 35.1 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 5.73 g | 22.9 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 10.32 41.3
Equipment Profile Used: System Default
 
Notes

Changes made to adjust for barrel aging:

Aging in a Rye Whiskey Barrel from New Riff distilling because they are cheap and local. This will accent the Rye within the grain bill and accentuate those spicy characteristics we are targeting.

Removed late addition hops. Changed them to a dry hop addition in order to retain some hop aroma. The Saaz hop will add some desired spice.

Mashing higher at 158 in order to increase FG adding sweetness that will counteract the decreased gravity that will occur when barrel aging.

We are okay with the decreased ABV because we expect to pick up ABV when barrel aging.

We chose a different yeast that favors high flocculation. The yeast is still a Belgian Ale yeast that provides balanced fruitiness and phenols.

When fermentation is complete, we plan to crash the beer and remove the yeast. Then transfer the beer with low CO2 head pressure into purged barrels avoiding foaming when possible. After aging we will transfer into a purged fermenter where we will resume our dry hopping schedule.

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  • Last Updated: 2019-05-30 23:19 UTC