Belgian Tripel - Beer Recipe - Brewer's Friend

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Belgian Tripel

257 calories 22.5 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: 1.060 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 257 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created: Thursday May 23rd 2019
1.078
1.014
8.4%
22.0
5.4
5.4
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) - (late boil kettle addition) 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 20.11 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 5 min 1.87 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 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Belgian Ale W OYL-028
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
64 °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
6.75 gal Steeping -- 148 °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 3.94 15.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.72 g | 34.9 qt) 8 32  
Volume increase from sugar/extract (late additions) 0.09 0.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 5.78 g | 23.1 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 10.41 41.6
Equipment Profile Used: System Default
 
Notes

Malt:
Belgian Pilsner as our base. True to style and region.
Small amounts of Belgian Aromatic to add some malt complexity, nutty/fruitiness. Aromatic can be strong so the percentage is low. We wanted the flaked rye to add some spiciness and some head retention qualities and positive mouthfeel qualities. The rye was brought up above 4% to ensure the spice came through. The Belgian Candi Syrup is light in color and is a late addition to the boil to add flavor, aroma, and to increase our gravity.

Mash:
A thicker mash will add some desired body to the beer as well as higher concentrated first runnings. Mash and sparge water were calculated as instructed in class.

Yeast:
We were looking for a yeast that was balanced in esters and phenolics. The description states that it is a typical yeast used in famous Belgian Tripels.

Hops:
Magnum purely for bittering. Saaz are typical to style and the late addition should add some spice from the hops.

Water:
We are targeting a "light colored and malty" profile to accent the spice in the beer.

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  • Last Updated: 2019-05-30 23:21 UTC