Fratar Tak - Beer Recipe - Brewer's Friend

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Fratar Tak

227 calories 16.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 24.5 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 68% (brew house)
Rating:
2.00 (1 Review)

Calories: 227 calories (Per 330ml)
Carbs: 16.9 g (Per 330ml)
Created: Saturday May 25th 2019
1.075
1.009
8.6%
25.3
5.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.78 kg German - Pilsner6.78 kg Pilsner 38 1.6 86.7%
1.04 kg Belgian Candi Sugar - Clear/Blond (0L)1.04 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 13.3%
7.82 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
52.17 g Styrian Goldings52.17 g Styrian Goldings Hops Pellet 4.5 Boil 60 min 21.19 66.7%
26.09 g Saaz26.09 g Saaz Hops Pellet 3.5 Boil 15 min 4.09 33.3%
78.26 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10.43 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 153 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 183.4 g       Temp: 20 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Riječka voda
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 21
Mash volume with grains 25.5
Grain absorption losses -6.8
Remaining sparge water volume (equipment estimates 16 L) 12.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 30.1 L) 26.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 24 L) 24.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.5 L) 24
Total: 33.5  
Equipment Profile Used: System Default
 
Notes

Mashing is a straight forward single infusion at the lower end of the saccharification temperature range, (around 63C) so that you get more fermentables and a lighter, crisper body. dont mash up hoter than 73C

about 15 minutes left in the boil, add the sugar to the wort and stir until it is completely dissolved, being very careful that it doesn’t scorch your brew kettle.

First, an initial gravity above 1.060 makes your yeast work very hard. They are tired, worn out, and old by the time fermentation is complete. This isn’t to say they don’t have enough umph left to bottle condition (they probably do), but it isn’t a bad idea to cast new yeast when you get ready to bottle the beer (This would fall under optimum practices).

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  • Last Updated: 2020-01-03 11:20 UTC