PB Tripel 4/23/2020 - Beer Recipe - Brewer's Friend

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PB Tripel 4/23/2020

245 calories 19 g 16 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 245 calories (Per 16oz)
Carbs: 19 g (Per 16oz)
Created: Wednesday April 22nd 2020
1.075
1.010
8.5%
26.6
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
165 lb Belgian - Pilsner165 lb Pilsner 37 1.6 63.3%
50 lb Briess - Dextrose50 lb Dextrose - (late boil kettle addition) 45.5 1 19.2%
27.50 lb American - White Wheat27.5 lb White Wheat 40 2.8 10.6%
10 lb Rice Hulls10 lb Rice Hulls 0 0 3.8%
4 lb Belgian - Aromatic4 lb Aromatic 33 38 1.5%
4 lb Canadian - Honey Malt4 lb Honey Malt 37 25 1.5%
260.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 oz Tradition20 oz Tradition Hops Pellet 6 First Wort 90 min 25.53 66.7%
4 oz Styrian Goldings4 oz Styrian Goldings Hops Pellet 2.3 Whirlpool 20 min 0.33 13.3%
6 oz Saaz6 oz Saaz Hops Pellet 3.5 Whirlpool 20 min 0.75 20%
30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz sweet orange peel Spice Whirlpool 10 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 2532 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
70 gal strike water @ 160 F, target mash temp is 146 F
30 g gypsum in mash
30 g epsom in mash
50 g CaCl in mash
60 ml 88% Lactic acid in mash
~75 gal sparge water @180 F
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
70 gal Strike 160 °F 146 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 108 gal (432 qt). Suggest reducing initial water volume to 8.28 gal (33.13 qt) and adding 96 gal (384 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 86.83 gal (347.33 qt) 69.99 280  
Strike water volume at mash thickness of 1.33 qt/lb 69.99 280  
Mash volume with grains 86.83 347.3  
Grain absorption losses -26.31 -105.3  
Remaining sparge water volume 68.57 274.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 104.28 g | 417.1 qt) 112 448  
Volume increase from sugar/extract (late additions) 3.72 14.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.75 -3  
Post boil volume (equipment estimates 112.72 g | 450.9 qt) 105 420  
Hops absorption losses (whirlpool, hop stand) -0.38 -1.5  
Estimated amount in fermentor 104.63 418.5  
Total: 138.56 554.3
Equipment Profile Used: System Default
 
Notes

let mash sit at least 45 min before recirc. Want full conversion at low mash temp for high fermentability.
~1 tbsp fermcap prior to boil reached
90 minutes boil for DMS reduction due to high percentage of Pilsner Malt
add dextrose with ~20 min left in boil
15 g whirlfloc @ 15 min left in boil
1 g zinc @ 15 min left in boil
add whirpool hops a few minutes into whirlpool
add sweet orange peel 10 mins into whirlpool
stop whirlpool and let stand/settle 10 min before knocking out through HX
add 02 at 3L/min for 5 min
Start Fermentation at 67 F, set controller to 78F and let free rise
pitch entire bucket of yeast labeled WLP 530 .... 2

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  • Last Updated: 2020-04-24 17:37 UTC