Belgisk Tripel - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Belgisk Tripel

214 calories 13.5 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Bryggselv
Calories: 214 calories (Per 330ml)
Carbs: 13.5 g (Per 330ml)
Created: Thursday June 13th 2019
1.071
1.005
8.7%
33.6
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.20 kg United Kingdom - Pilsen6.2 kg Pilsen 36 1.8 86.7%
450 g Corn Sugar - Dextrose450 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6.3%
300 g Honey300 g Honey - (late boil kettle addition) 35 2 4.2%
200 g German - Melanoidin200 g Melanoidin 37 25 2.8%
7,150 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Bobek40 g Bobek Hops Pellet 6.1 Boil 60 min 24.48 57.1%
30 g Bobek30 g Bobek Hops Pellet 6.1 Boil 15 min 9.11 42.9%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.70 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
0.50 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
2 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 432 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 175       Temp: 20 °C       CO2 Level: 7 g/l
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mengden oppgitt er per 10 liter vann

CaSO4 - 2 gram i både mesk og skyllevann.
CaCL2 -1 gram i både mesk og skyllevann.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Add 5g CaSO4, 2.5g CaCL2 Infusion -- 64 °C 80 min
Infusion -- 78 °C 5 min
14.6 L Strike -- 80 °C --
1 L Top Off -- 50 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 36.7 L) 37.3
Mash volume with grains (equipment estimates 40.9 L) 41.5
Grain absorption losses -6.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.4 L) 30
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 21
Top off amount 4
Volume into fermentor 25
Total: 37.3  
Equipment Profile Used: System Default
 
Notes

Mash:
Start with 23 liters water
4,6g CaSO4 (Calcium sulfate)
4,6g Lactol
2,3g CaCL2 (Calcium Cloride)

later stike with 14 liters.

Add approx 1.25ml lactic acid to lower PH by 0.1 in 25L mash if needed.


Rehydrering av tørrgjær:
I en desinfisert beholder tilsettes 1 dl vann på ca. 25-30 °C per pakke tørrgjær. La det trekke i 20 min, deretter røres det inn og er klart til bruk.

Gjæring:
Det er viktig å bruke riktig mengde gjær på rett temperatur. Husk at gjæret lager ølet!

Tilsett gjæren ved 17°C, la den stige til 20°C over 4 dager. Hold på 20°C i 10 dager.

Flasking:

Sukker: 7 g/l ferdig øl

Last Updated and Sharing
 
502
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-05-21 06:51 UTC