Belgian Tripel - Beer Recipe - Brewer's Friend

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Belgian Tripel

282 calories 27.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 5 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.091 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Chris Stevens
Calories: 282 calories (Per 330ml)
Carbs: 27.7 g (Per 330ml)
Created: Thursday October 31st 2019
1.091
1.021
9.2%
22.5
3.8
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg United Kingdom - Lager1.7 kg Lager 38 1.4 87.2%
250 g Belgian Candi Sugar - Clear/Blond (0L)250 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 12.8%
1.95 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 4.3 Boil 60 min 15.05 50%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 4.3 Boil 15 min 7.47 50%
20 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protofloc Fining Boil 15 min.
1 each Servomyces Other Boil 15 min.
 
Yeast
Crossmyloof Brew - Crossmyloof Monk Trappist Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 82 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 1 Lrg tab per bottle       Temp: 20 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Penicuik, Scotland (Rosebery B)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
8 2 4 8 11 23
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 L Infusion -- 64 °C 45 min
2 L Sparge -- 64 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 6.2
Mash volume with grains 7.3
Grain absorption losses -1.7
Remaining sparge water volume (equipment estimates 7 L) 1.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.6 L) 5
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5
Going into fermentor 5
Total: 7.6  
Equipment Profile Used: System Default
 
Notes

Candi sugar added at 15 min


OG 23

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  • Last Updated: 2020-03-04 20:14 UTC