Belgian Tripel Sinnatrah - Beer Recipe - Brewer's Friend

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Belgian Tripel Sinnatrah

245 calories 21.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 245 calories (Per 330ml)
Carbs: 21.2 g (Per 330ml)
Created: Friday January 10th 2020
1.080
1.014
8.7%
30.0
18.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7 kg United Kingdom - Pilsen7 kg Pilsen 36 3.31 75.3%
1 kg German - Wheat Malt1 kg Wheat Malt 37 3.84 10.8%
0.50 kg Belgian - Aromatic0.5 kg Aromatic 33 99.91 5.4%
0.50 kg Briess - Rye Malt0.5 kg Rye Malt 36.8 8.38 5.4%
0.30 kg Cane Sugar0.3 kg Cane Sugar - (late boil kettle addition) 46 3.2%
9.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Huell Melon15 g Huell Melon Hops Pellet 7.2 Boil 60 min 12.35 30%
15 g Huell Melon15 g Huell Melon Hops Pellet 7.2 Boil 30 min 9.49 30%
20 g Huell Melon20 g Huell Melon Hops Pellet 7.2 Boil 15 min 8.17 40%
50 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
24 L Infusion 52 °C 52 °C 10 min
Infusion 63 °C 63 °C 30 min
Infusion 68 °C 68 °C 30 min
12 L Sparge 75 °C 75 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 22.5
Mash volume with grains 28.4
Grain absorption losses -9
Remaining sparge water volume (equipment estimates 13.2 L) 13.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 26
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 35.9  
Equipment Profile Used: System Default
 
Notes

Colocar aprox. 400 a 500g frutas vermelhas frescas ou polpa. Se forem frescas, bater no liquidificador e "ferver" até atingir 75°C antes de mandar para a bag e fermentador.

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  • Last Updated: 2020-01-23 00:04 UTC