Belgian Trippel - Beer Recipe - Brewer's Friend

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Belgian Trippel

219 calories 17.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 219 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)
Created: Saturday April 11th 2020
1.072
1.011
8.1%
27.8
22.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.50 kg German - Pale Ale5.5 kg Pale Ale 39 4.64 68.8%
1 kg American - Munich - Dark 20L1 kg Munich - Dark 20L 33 51.87 12.5%
0.50 kg German - Abbey Malt0.5 kg Abbey Malt 33 43.87 6.3%
0.50 kg German - Melanoidin0.5 kg Melanoidin 37 65.22 6.3%
0.50 kg Soft Candi Sugar - Blond0.5 kg Soft Candi Sugar - Blond - (late boil kettle addition) 38 11.85 6.3%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Northern Brewer (7.8 AA)15 g Northern Brewer (7.8 AA) Hops Pellet 10 Boil 25 min 10.12 30%
20 g Northern Brewer (7.8 AA)20 g Northern Brewer (7.8 AA) Hops Pellet 10 Boil 5 min 3.87 40%
15 g Northern Brewer (7.8 AA)15 g Northern Brewer (7.8 AA) Hops Pellet 10 Boil 50 min 13.84 30%
50 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 153 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Oslo, Maridalsvannet
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
Temperature 66 °C 66 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 22.5
Mash volume with grains 27.5
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 16.5 L) 15.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.6 L) 30
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25
Going into fermentor 25
Total: 38.4  
Equipment Profile Used: System Default
"Belgian Trippel" Belgian Tripel beer recipe by Zerosopp. All Grain, ABV 8.1%, IBU 27.83, SRM 21.95, Fermentables: (Pale Ale, Munich - Dark 20L, Abbey Malt, Melanoidin, Soft Candi Sugar - Blond) Hops: (Northern Brewer (7.8 AA))
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  • Public: Yup, Shared
  • Last Updated: 2020-04-11 10:29 UTC