Horehound tripel Beer Recipe | BIAB Belgian Tripel | Brewer's Friend
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Horehound tripel

256 calories 19.6 g 330 ml
Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joost Yervante Damad
Calories: 225.3 (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Friday November 6th 2020
1.084
1.011
9.6%
61.2
6.1
5.9
n/a
 
Brew Log History
0Temp
1.004Gravity
OG: 1.075
Attenuation: 94.34%
9.3%ABV
Calories: 225.3 / 330ml
Carbs: 13.4 g / 330ml
20Days
Readings: 0

Nov 07, 2020 to Nov 27, 2020

Last Updated: 4 years ago from Brewlog
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg The Swaen - Green Swaen Vienna1 kg Green Swaen Vienna 36.8 4.5 44.4%
0.75 kg Dry Malt Extract - Light0.75 kg Dry Malt Extract - Light 42 4 33.3%
0.50 kg Cane Sugar0.5 kg Cane Sugar - (late boil kettle addition) 46 0 22.2%
2.25 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau50 g Hallertau Hops Leaf/Whole 4 Boil 60 min 61.17 100%
50 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Horehound Herb Boil 10 min.
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
"Horehound tripel" Belgian Tripel beer recipe by Joost Yervante Damad. BIAB, ABV 9.58%, IBU 61.17, SRM 6.12, Fermentables: (Green Swaen Vienna, Dry Malt Extract - Light, Cane Sugar) Hops: (Hallertau) Other: (Horehound)
Recipe Picture
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-07 10:06 UTC
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