clementine tripel 10.19 - Beer Recipe - Brewer's Friend

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clementine tripel 10.19

227 calories 16.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 12.5 liters
Post Boil Size: 10.6 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 80% (brew house)
Source: john rowley
Calories: 227 calories (Per 330ml)
Carbs: 16.9 g (Per 330ml)
Created: Saturday October 19th 2019
1.075
1.009
8.8%
29.9
5.1
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg Belgian - Pilsner2.3 kg Pilsner 37 1.6 70.3%
0.10 kg Belgian - Biscuit0.1 kg Biscuit 35 23 3.1%
0.10 kg German - Dark Munich0.1 kg Dark Munich 36 10 3.1%
0.50 kg Belgian Candi Sugar - Clear/Blond (0L)0.5 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 15.3%
0.17 kg German - Acidulated Malt0.17 kg Acidulated Malt 27 3.4 5.2%
0.10 kg United Kingdom - Maris Otter Pale0.1 kg Maris Otter Pale 38 3.75 3.1%
3.27 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g East Kent Goldings20 g East Kent Goldings Hops Leaf/Whole 5.83 Boil 60 min 21.1 38%
11.70 g Hallertau Hersbrucker11.7 g Hallertau Hersbrucker Hops Leaf/Whole 2.8 Boil 15 min 2.94 22.2%
10 g East Kent Goldings10 g East Kent Goldings Hops Leaf/Whole 5 Boil 5 min 1.8 19%
11 g Hallertau Mittelfruh11 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 4.07 20.9%
52.70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 g clementine Flavor Primary 10 days
15 g sweet orange peel Flavor Boil 15 days
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 70 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.91 bar       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
ashbeck
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58 6 6 56 82 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion 15 °C 55 °C 20 min
Infusion -- 65 °C 30 min
Infusion -- 70 °C 30 min
Infusion -- 78 °C 10 min
2 L Sparge 73 °C 73 °C 10 min
Strike 74 °C 67 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 8.3
Mash volume with grains (equipment estimates 9.7 L) 10.1
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 11.6 L) 7.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 16.6 L) 12.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 10.6
Top off amount 0.4
Going into fermentor 11
Total: 15.8  
Equipment Profile Used: System Default
 
Notes

4 nr clementines added to primary fermentation.
3 nr boiled and reduced, pitch liquid only
1nr added to fermenter, cut up and added
no skins in fermeter for 5 days after krausen dropped.

beer has quite high ester notes and banana comes out after some weeks after bottling. see mangrove jacks description for the yeast, this is normal and the beer matures well.

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  • Last Updated: 2019-10-20 18:27 UTC