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PopsTripel (Karmeliet Clone)

Method: BIAB
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 92%
Calories: 247 calories (Per 330ml)
Carbs: 24.7 g (Per 330ml)

Created: Monday November 9th 2020

Original Gravity:

1.080

Final Gravity:

1.019

ABV (standard):

7.9%

IBU (tinseth):

29.9

SRM (morey):

5.8

Mash pH

5.5

Cost R$

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Castle Malting - Château Pilsen 2RS4 kg Château Pilsen 2RS	37	1.9	50%
1 kg	Castle Malting - Château Wheat Blanc1 kg Château Wheat Blanc	38	1.8	12.5%
1 kg	Castle Malting - Chateau Oat Malt1 kg Chateau Oat Malt	36.1	2.4	12.5%
0.50 kg	Flaked Barley0.5 kg Flaked Barley	32	2.2	6.3%
0.25 kg	Flaked Wheat0.25 kg Flaked Wheat	34	2	3.1%
0.25 kg	Flaked Oats0.25 kg Flaked Oats	33	2.2	3.1%
1 kg	Candi Syrup - Belgian Candi Syrup - Golden (5L)1 kg Belgian Candi Syrup - Golden (5L)	32	5	12.5%
8 kg / R$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Saaz25 g Saaz Hops	Pellet	3.5	Boil at 100 °C	60 min	7.82	25%
25 g	Saaz25 g Saaz Hops	Pellet	3.5	Boil at 100 °C	45 min	7.17	25%
50 g	Styrian Goldings50 g Styrian Goldings Hops	Pellet	5.5	Boil at 100 °C	20 min	14.88	50%
100 g / R$ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Saaz (Pellet) 50 g Saaz (Pellet) Hops	14.99	50%
50 g	Styrian Goldings (Pellet) 50 g Styrian Goldings (Pellet) Hops	14.88	50%
100 g / R$ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
20 L	Infusion	--	50 °C	45 min
	Infusion	--	63 °C	60 min
	Infusion	--	71 °C	20 min
15 L	Sparge	--	76 °C	15 min

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
1.50 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Sparge	1 hr.
1.50 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Sparge	1 hr.
5.72 ml	Lactic acid	Water Agt	Mash	1 hr.
2.57 g	Lactic acid	Water Agt	Sparge	1 hr.
2.50 g	Enzima Ultraflo Max	Water Agt	Mash	1 hr.
1 tsp	Whirlfloc	Water Agt	Boil	15 min.
1 tsp	Yeast Nutrient	Other	Boil	15 min.

Yeast

Fermentis - Safbrew - General/Belgian Yeast S-33

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 319 B cells required

R$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.69 bar Temp: 8 °C CO₂ Level: 3.25 Volumes

Target Water Profile

Bioleve

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	20	6	70	70	143
Mash Chemistry and Brewing Water Calculator

Notes

Relação BU/GU - 0,37

Adição dos sais e acidos separados para o Mash e o Sparge.
Enzima Ultraflo Max somente na água do Mash.

Adicionar o Candi Syrup Golden faltando 15 minutos para o fim da fervura.

Perfil da água objetivo para o estiloBelgian Tripel:
Cálcio - 50-100 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 50-100 mg/l
Sulfato - 50-100 mg/l
Alcalinidade Total - 0-40 ppm - Esperado 15
Alcalinidade Residual - (-30)-0 ppm - Esperado (-50)
PH 5,50 - Esperado

Relação sulfato/cloreto - 1,0 - Balanceado

Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

2 pacotes do fermentis S-33.
Considerando Pitching Rate de 15 Bilhões de Celulas por grama.
Starter 1,5 L e 150 g DME = 0,87M cells / mL / °P

Fermentação:
16°C subir até 20°C ao longo de 6 dias.

Abaixar até 2°C ao longo de 6 dias manter por 2 semanas.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-11-17 17:51 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost R$	Cost %
Fermentables	R$
Steeping Grains (Extract Only)	R$
Hops	R$
Yeast	R$
Other	R$
Cost Per Barrel	R$ 0.00
Cost Per Pint	R$ 0.00
Total Cost	R$ 0.00

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