Belgian Tripel V2 19 Safale - Beer Recipe - Brewer's Friend

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Belgian Tripel V2 19 Safale

226 calories 18.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 9 liters (fermentor volume)
Pre Boil Size: 12.8 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Hugo
Calories: 226 calories (Per 330ml)
Carbs: 18.9 g (Per 330ml)
Created: Wednesday May 29th 2019
1.074
1.012
8.2%
28.6
6.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg Pilsner (2 Row) Ger2.1 kg Pilsner (2 Row) Ger 37.3 3.94 82.9%
200 g Dextrin Malt (Simpsons)200 g Dextrin Malt (Simpsons) 30.8 1.45 7.9%
234 g Candi Sugar, Clear234 g Candi Sugar, Clear 46 0.99 9.2%
2,534 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Brewer's Gold, UK20 g Brewer's Gold, UK Hops Pellet 3.9 Boil 60 min 21.56 66.7%
10 g Goldings, East Kent10 g Goldings, East Kent Hops Pellet 5.14 Aroma 15 min 7.05 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Gypsum (Calcium Sulfate) Water Agt Mash 1 hr.
1 g Calcium Chloride Water Agt Mash 1 hr.
1 ml Lactic Acid Water Agt Mash 1 hr.
1 g Gypsum (Calcium Sulfate) Water Agt Sparge 1 hr.
1 g Calcium Chloride Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: White Cane Sugar       CO2 Level: 3.2 Volumes
 
Target Water Profile
Chertsey, surrey
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
10 2.5 9 12 10 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 L Mash In Infusion -- 64.4 °C 75 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 8.4
Mash volume with grains 9.9
Grain absorption losses -2.3
Remaining sparge water volume (equipment estimates 9.5 L) 7.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 14.9 L) 12.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 9
Going into fermentor 9
Total: 15.9  
Equipment Profile Used: System Default
 
Notes

Repeat of Belgium Tripel
Selected Sale yeast as more'authentic' tripel . Monteray Jack yeast makes a very clean flavoured beer , high solvents.
Cropped 80mls of yeast from the prior fermentation. All of this was used - ~ 1% liquid pitch to wort volume.
Selected masha nd sparge version to improve extraxct over BIAB method . Had to use a third vessel as HWT
Boiled with a 3 cm dip - just possible
Volume loss in kettle is ~ 1 liter even when whirlpool dry from syphon to cooling tank
Use the small tube for Wort syphon cooling tank. This slows the run off rate to about 20 mins - works well.
Used Oven for MAsh temp control - this time pulsing the heating to maintain temp - used electronic temp probe to monitior
Used the Martin Bugard Water calculator - Lactic Acid addition gave spot on mash pH
Mash tun and kettle next to each other on stove - gravity run off with little head difference, used blocks to raise MT as liquid level in kettle rose

Mash start 10.54
Used smaller Ally stock pot. - 10l
Mash water sl. high @ 71'C. Initial mash temp 64.5'
Oven over shot temp to 86'C! moved to pulsing the oven.
Mash temp at 30 mins 63.4'C. Heated ally on stove and mixed to get temp back to 64.5'
75min conversion.
I2 test marginal - more purple colouration than normal.

Start Run off 12.10 Syphoned through small tube fitted to false bottom
Vorloff 3x 500mls to get bits out.
First worts 1086
12.25 4.7l 1056 wort gravity 310mls/min
12.40 9.9l 1020 all in 1052 Put kettle on small gas ring 340mls/min
12.48 12.1l 1016 275mls/min
12.51 12.4l all in 1046 End Run off ( 3cm dip - too close to top!) a further 1/2 litre drained from MT

13.16 SOB rolling boil - kettle off centre on gas ring 

       Protofloc at SOB + 45 mins<br />

14.18 EOB Goldings added 9.3l 1064'
Whirlpool 15 mins
14.35 Syphon back to small Ally stock pot -
Added Candi Sugar (should have been to kettle)
14.50 Kettle Dry - good trub 8.3l 1070'
Start cooling in sink
Decant to 11l plastic bucket. and aerate with plastic paddle
15.30 Pitched 80mls yeast slurry Safale BE 256 at 17.3'C
Plastic bucket put in Polar for free rise

22.30 First signs of fermentation temp 19.6

13/2/19
Turned on Polar cooler to 23.5'C at 18:00

16/2/19
Rack to 2x Ashbeck 5 litre containers
Yield 7.6 litres

18/2/19
Put both containers into Peltier box set to 12.0'C

25/2/19
Bottles to 25cl bottles.. 7.3 litres.
plus 8gms/litre white sugar to achieve 3.2 vols





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  • Last Updated: 2019-05-29 23:05 UTC