Belgian Tripel - Beer Recipe - Brewer's Friend

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Belgian Tripel

252 calories 19.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.79 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 68% (brew house)
Hop Utilization: 96%
Calories: 252 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Monday November 18th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Belgian - Pilsner14 lb Pilsner 37 1.6 86.8%
0.60 lb German - Munich Light0.6 lb Munich Light 37 6 3.7%
0.40 lb German - Melanoidin0.4 lb Melanoidin 37 25 2.5%
1 lb Cane Sugar1 lb Cane Sugar - (late boil kettle addition) 46 0 6.2%
2 oz German - Acidulated Malt2 oz Acidulated Malt 27 3.4 0.8%
16.12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Challenger1.2 oz Challenger Hops Pellet 7.4 Boil 60 min 29.79 37.5%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Leaf/Whole 2.5 Boil 5 min 3.04 62.5%
3.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 min.
5 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Danstar - Abbaye Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med/High
Optimum Temp:
63 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 194 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.69 gal Infusion 152 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 9.93 39.7  
Mash volume with grains 11.14 44.6  
Grain absorption losses -1.89 -7.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.79 31.2  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.93 39.7
Equipment Profile Used: System Default
 
Notes

Repitching full cake of yeast from a belgian pale

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  • Public: Yup, Shared
  • Last Updated: 2019-11-28 01:54 UTC