Norwegian Tripel - Beer Recipe - Brewer's Friend

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Norwegian Tripel

237 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 18 gallons (fermentor volume)
Pre Boil Size: 22 gallons
Post Boil Size: 20.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 88% (brew house)
Source: Good old Rich, Bruce & Les
Calories: 237 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Saturday August 3rd 2019
1.072
1.013
7.7%
34.6
8.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Rice Syrup Solids6 lb Rice Syrup Solids - (late boil kettle addition) 37 1 13.3%
3 lb German - Wheat Malt3 lb Wheat Malt 37 2 6.7%
2 lb Belgian - CaraVienne2 lb CaraVienne 34 20 4.4%
1 lb Belgian - CaraMunich1 lb CaraMunich 33 50 2.2%
33 lb Viking - Pale 2-Row33 lb Pale 2-Row 37 5 73.3%
45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 14.4 Boil 60 min 24.07 30.8%
2 oz Amarillo2 oz Amarillo Hops Pellet 10.2 Boil 10 min 6.18 30.8%
1.50 oz Lemondrop1.5 oz Lemondrop Hops Pellet 5.9 Boil 10 min 2.68 23.1%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 5.4 Boil 10 min 1.64 15.4%
6.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each whirl floc Fining Boil 15 min.
1 tsp yeast nutrient Other Boil 15 min.
3 ml fermcap Other Primary 0 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
Yes
Fermentation Temp:
78 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 895 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Carbon-filtered tap water, Monrovia's finest
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
56 qt Rest & ramp Temperature -- 130 °F 20 min
Conversion Temperature -- 148 °F 60 min
Mash out Sparge -- 168 °F 20 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 20.49 gal (81.98 qt). Suggest reducing initial water volume to 11.5 gal (46.01 qt) and adding 8.49 gal (33.98 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.8 gal (63.18 qt). Suggest reducing strike water volume to 8.88 gal (35.52 qt) and adding 3.8 gal (15.18 qt) sparge/top-off. 12.68 50.7  
Strike water volume at mash thickness of 1.3 qt/lb 12.68 50.7  
Mash volume with grains 15.8 63.2  
Grain absorption losses -4.88 -19.5  
Remaining sparge water volume (equipment estimates 12.45 g | 49.8 qt) 14.45 57.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 20 g | 80 qt) 22 88  
Volume increase from sugar/extract (late additions) 0.5 2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.24 -1  
Post boil Volume (equipment estimates 18 g | 72 qt) 20.5 82  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 20.5 g | 82 qt) 18 72  
Total: 27.13 108.5
Equipment Profile Used: System Default
 
Notes

This will be batch #86

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  • Last Updated: 2019-08-22 05:58 UTC