Have a Nice Tripel - Beer Recipe - Brewer's Friend

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Have a Nice Tripel

230 calories 19.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 5.3 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Brad Ginn 2008 National Gold Medal (from Dave Frombach's notes 9/24/2019)
Calories: 230 calories (Per 12oz)
Carbs: 19.7 g (Per 12oz)
Created: Monday December 30th 2019
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OG: 1.076 FG: 1.012 ABV: 8.3% IBU: 37

1.070
1.012
7.6%
43.1
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb American - Pilsner13.5 lb Pilsner 37 1.8 87.8%
1.88 lb Cane Sugar1.875 lb Cane Sugar - (late boil kettle addition) 46 0 12.2%
15.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.63 oz Styrian Goldings1.625 oz Styrian Goldings Hops Leaf/Whole 5.5 Boil 90 min 32.87 44.8%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 30 min 9.25 27.6%
1 oz Saaz1 oz Saaz Hops Leaf/Whole 3.5 Boil 2 min 1.02 27.6%
3.62 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 10 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.8       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.4 gal Protein Rest Strike 158 °F 122 °F 30 min
8 qt Steeping 212 °F 147 °F 90 min
Temperature -- 160 °F 15 min
10 qt Sparge 175 °F -- 90 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 122 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.38 13.5  
Mash volume with grains (equipment estimates 4.26 g | 17 qt) 4.46 17.8  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 6.11 g | 24.4 qt) 6.06 24.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.14 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.5  
Post boil Volume 5.3 21.2  
Top off amount 0.2 0.8  
Going into fermentor 5.5 22  
Total: 9.44 37.8
Equipment Profile Used: System Default
 
Notes

Primary fermenter 64 deg F - 9 days
Secondary fermenter 68 deg F 19 days

Dave's notes were for 11 gallon batch, this has been halved.

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  • Last Updated: 2023-11-02 01:02 UTC