EABOD Vanyo - Beer Recipe - Brewer's Friend

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EABOD Vanyo

269 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 269 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Saturday April 18th 2020
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Tripel version 2

by EricOuellet

OG: 1.073 FG: 1.008 ABV: 8.5% IBU: 32

1.083
1.005
10.2%
35.7
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
23 lb American - Pale 2-Row23 lb Pale 2-Row 37 1.8 69.7%
4.50 lb American - Red Wheat4.5 lb Red Wheat 38 2.5 13.6%
2 lb Corn Sugar - Dextrose2 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6.1%
2 lb Cane Sugar2 lb Cane Sugar - (late boil kettle addition) 46 0 6.1%
1.50 lb German - Acidulated Malt1.5 lb Acidulated Malt 27 3.4 4.5%
33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.70 oz Centennial1.7 oz Centennial Hops Pellet 8.6 Boil 60 min 23.13 49.3%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 3.53 29%
0.75 oz Cascade0.75 oz Cascade Hops Pellet 7.6 Boil 60 min 9.02 21.7%
3.45 oz / $ 0.00
 
Yeast
The Yeast Bay - Dry Belgian Ale
Amount:
1 Each
Cost:
Attenuation (avg):
92.5%
Flocculation:
High
Optimum Temp:
68 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 292 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.63 gal (50.52 qt). Suggest reducing initial water volume to 11.7 gal (46.79 qt) and adding 0.63 gal (2.52 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.2 gal (52.78 qt). Suggest reducing strike water volume to 9.68 gal (38.72 qt) and adding 1.2 gal (4.78 qt) sparge/top-off. 10.88 43.5  
Strike water volume at mash thickness of 1.5 qt/lb 10.88 43.5  
Mash volume with grains 13.2 52.8  
Grain absorption losses -3.63 -14.5  
Remaining sparge water volume (equipment estimates 5.33 g | 21.3 qt) 6 24  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.33 g | 49.3 qt) 13 52  
Volume increase from sugar/extract (late additions) 0.3 1.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.5 46  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.5 g | 46 qt) 11 44  
Total: 16.88 67.5
Equipment Profile Used: System Default
"EABOD Vanyo" Belgian Tripel beer recipe by Josh Reed. All Grain, ABV 10.22%, IBU 35.68, SRM 4.71, Fermentables: (Pale 2-Row, Red Wheat, Corn Sugar - Dextrose, Cane Sugar, Acidulated Malt) Hops: (Centennial, Willamette, Cascade)
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  • Last Updated: 2020-04-19 16:43 UTC