Belgian Tripel 1 - Beer Recipe - Brewer's Friend

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Belgian Tripel 1

250 calories 19.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 19.5 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Patrick Miller
Hop Utilization: 98%
Calories: 250 calories (Per 330ml)
Carbs: 19.3 g (Per 330ml)
Created: Saturday April 25th 2020
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OG: 1.075 FG: 1.012 ABV: 8.3% IBU: 38

1.082
1.011
9.3%
32.1
5.3
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Extra Pale Premium Pilsner Malt4 kg Extra Pale Premium Pilsner Malt 38 1.5 80.1%
0.30 kg Belgian - Pale Ale0.3 kg Pale Ale 38 3.4 6%
90 g Weyermann - Carahell90 g Carahell 34 10 1.8%
90 g German - CaraMunich I90 g CaraMunich I 34 39 1.8%
15 g Weyermann - Pale Wheat15 g Pale Wheat 36 2 0.3%
500 g Belgian Candi Sugar - Clear/Blond (0L)500 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 10%
4,995 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Brewferm Melange - Bittering14 g Brewferm Melange - Bittering Hops Leaf/Whole 11.5 Boil 60 min 23.29 41.2%
14 g Brewferm Melange - Aroma14 g Brewferm Melange - Aroma Hops Leaf/Whole 12 Boil 10 min 8.81 41.2%
6 g Brewferm Melange - Aroma6 g Brewferm Melange - Aroma Hops Pellet 12 Whirlpool at 50 °C 0 min 17.6%
34 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySugar       Amount: 107.1 g       Temp: 20 °C       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
19 L Protein Rest Strike 60 °C 55 °C 20 min
Steeping 65 °C 65 °C 30 min
Steeping 67 °C 67 °C 20 min
Steeping 69 °C 69 °C 30 min
7 L Sparge 75 °C 75 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.5
Mash volume with grains (equipment estimates 16.4 L) 16.5
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 15.3 L) 11.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.3 L) 19.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 15
Hops absorption losses (whirlpool, hop stand) -0
Top off amount 0
Going into fermentor 15
Total: 24.9  
Equipment Profile Used: System Default
 
Notes

Brewed July 16
All targets hit
Bottle Aug 27

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-03-23 22:38 UTC