Belgian Tripel - Beer Recipe - Brewer's Friend

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Belgian Tripel

299 calories 28.8 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 299 calories (Per 12oz)
Carbs: 28.8 g (Per 12oz)
Created: Wednesday January 29th 2020
1.090
1.020
9.2%
21.7
6.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 45%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 5%
5 lb Belgian - Wheat5 lb Wheat 38 1.8 25%
5 lb Belgian - Munich5 lb Munich 38 6 25%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 60 min 17.3 50%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Whirlpool 0 min 4.37 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1.50 g Table Salt Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
GigaYeast - Trappist Tripel Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
66 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 612 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Cincinnati State Lab Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Strike 164 °F 152 °F 60 min
3.75 gal Sparge -- -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.13 28.5  
Mash volume with grains 8.65 34.6  
Grain absorption losses -2.38 -9.5  
Remaining sparge water volume (equipment estimates 3.07 g | 12.3 qt) 2.92 11.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.65 g | 30.6 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 6.08 g | 24.3 qt) 6.5 26  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.43 g | 25.7 qt) 6 24  
Total: 10.04 40.2
Equipment Profile Used: System Default
 
Notes

Our Tripel recipe is very traditional in it's ingredients. Candi sugar will be added to raise gravity and ABV to the higher end of traditional style recommendations. Instead of just using saaz hops for bittering, we will be adding a whirlpool addition to help enhance the spiced characteristic already imparted to the beer from the grain/yeast. A mash addition of lactic acid helps adjust mash pH for healthy fermentation. A trappist tripel yeast strain was selected to produce expected stylistic esters. We are adjusting our water chemistry to resemble Dusseldorf minerality which are nearly the same as Belgian brewing water profiles.

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  • Last Updated: 2020-01-29 01:05 UTC