Orange Belgian Tripel - Beer Recipe - Brewer's Friend

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Orange Belgian Tripel

236 calories 15.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
3.00 (1 Review)

Calories: 236 calories (Per 330ml)
Carbs: 15.9 g (Per 330ml)
Created: Thursday May 21st 2020
1.078
1.007
9.3%
54.7
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.21 kg German - Bohemian Pilsner1.21 kg Bohemian Pilsner 38 1.9 69.1%
0.06 kg Belgian - Biscuit0.06 kg Biscuit 35 23 3.4%
0.05 kg German - Munich Light0.05 kg Munich Light 37 6 2.9%
0.03 kg German - Acidulated Malt0.03 kg Acidulated Malt 27 3.4 1.7%
0.25 kg Cane Sugar0.25 kg Cane Sugar - (late boil kettle addition) 46 0 14.3%
0.15 kg Orange0.15 kg Orange - (late fermenter addition) 4.1 0 8.6%
1.75 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g East Kent Goldings12 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 34.06 36.4%
13 g Hersbrucker13 g Hersbrucker Hops Pellet 4 Boil 15 min 16.11 39.4%
8 g East Kent Goldings8 g East Kent Goldings Hops Leaf/Whole 5 Boil 5 min 4.53 24.2%
33 g / £ 0.00
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
5 Grams
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 33 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 56 g       Temp: 20 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Burton on Trent (historic)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
270 41 113 85 720 270
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Infusion 55 °C 55 °C 80 min
Infusion 65 °C 65 °C 120 min
Infusion 70 °C 70 °C 120 min
Infusion 78 °C 78 °C 40 min
2 L Sparge 73 °C 73 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 4.1
Mash volume with grains 4.9
Grain absorption losses -1.4
Remaining sparge water volume (equipment estimates 8.9 L) 9.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.7 L) 11
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 5
Going into fermentor 5
Total: 13.3  
Equipment Profile Used: System Default
 
Notes

O.G. = 1.0945
F.G. = 1.0170 = 10.11% ABV

2tsps. Isinglass finings added at bottling.

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  • Last Updated: 2020-07-03 15:33 UTC