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MO-Triple 2021

Method: All Grain
Style: Belgian Specialty Ale
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 311 calories (Per 12oz)
Carbs: 27.9 g (Per 12oz)

Created: Sunday February 14th 2021

Original Gravity:

1.094

Final Gravity:

1.018

ABV (standard):

9.9%

IBU (tinseth):

29.5

SRM (morey):

9.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Joe White - Pilsner / Export Pilsner10 lb Pilsner / Export Pilsner	36.8	2	62.7%
2 lb	Briess - Wheat Malt, White2 lb Wheat Malt, White	39.1	2.5	12.5%
23 oz	Belgian Candi Sugar - Clear/Blond (0L)	38	0	9%
1 lb	Raw Honey1 lb Raw Honey - (late fermenter addition)	68.5	20	6.3%
8 oz	Belgian - Biscuit8 oz Biscuit	35	23	3.1%
1 lb	US - honey - Raw Honey1 lb US - honey - Raw Honey - (late boil kettle addition)	68.5	20	6.3%
15.94 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Saaz1 oz Saaz Hops	Pellet	3.5	Boil	15 min	4.79	25%
3 oz	Styrian Goldings3 oz Styrian Goldings Hops	Pellet	2.85	Boil	75 min	24.66	75%
4 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops	4.79	25%
3 oz	Styrian Goldings (Pellet)	24.66	75%
4 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15 qt	Strike	160 °F	151 °F	60 min
8 qt		212 °F	175 °F	15 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 oz	corriander	Water Agt	Mash	10 min.
1 oz	Irish Moss	Water Agt	Mash	15 min.
1 oz	Sweet Orange Peel	Flavor	Mash	0 min.
1 oz	Yeast Nutrient	Other	Mash	0 min.

Yeast

Wyeast - Belgian Ale 1214

Amount:	2 Each	Cost:
Attenuation (custom):	76%	Flocculation:	Med-Low
Optimum Temp:	68 - 78 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 149 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: BelgianCandySugar Amount: 7.7 oz Temp: 70 °F CO₂ Level: 3 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

Notes

Add honey late into boil + in fermentation. Too early in boil and it will lose flavor profile.

Mash: Shoot for (146-149^F) rest.

6oz of water per lb of honey (mix when pouring into 2ndary fermenter) (2nd lb goes in this way, 1st lb goes in 10-15 min left in boil)

Any complex malts like Munich? 1-3% of grist

sugar 10-20% grist. What is Grist? before, during, after boil?

hops: 2/3rds-bitter, 1/3 flavor at 30min left in boil (BU:GU ratio of 3:8)

Spices: Coriander, orange zest (Careful not to add too much)

Add whirfloc tablet 30 minutes left in boil.

4 gallon @ 164 F @ 60 min (Drain) "Target Rest= 151 F"

Approx 2.25 Gal Boiling Water @ 15 Min

3 gallon @ 181 F Don't Go over 170F" (Drain)

Boil -75min
Pitch @ 65
Fermentation 65-70.
Bottle hold at 70

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-04-09 19:35 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 $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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