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Belgian Trippel

Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Marc
Hop Utilization: 98%
Calories: 315 calories (Per 12oz)
Carbs: 28 g (Per 12oz)

Created: Saturday March 13th 2021

Original Gravity:

1.095

Final Gravity:

1.018

ABV (standard):

10.1%

IBU (tinseth):

24.9

SRM (morey):

3.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14 lb	Belgian - Pilsner14 lb Pilsner	37	1.6	73.7%
2 lb	Flaked Corn2 lb Flaked Corn	40	0.5	10.5%
3 lb	Belgian Candi Sugar - Clear/Blond (0L)	38	0	15.8%
19 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.75 oz	Styrian Goldings1.75 oz Styrian Goldings Hops	Pellet	5.5	Boil	90 min	22.98	70%
0.50 oz	Saaz0.5 oz Saaz Hops	Pellet	3.5	Boil	15 min	1.94	20%
0.25 oz	Saaz0.25 oz Saaz Hops	Pellet	3.5	Aroma	0 min		10%
2.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.75 oz	Styrian Goldings (Pellet)	22.98	70%
0.75 oz	Saaz (Pellet) 0.74999999828443 oz Saaz (Pellet) Hops	1.94	30%
2.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 qt	PROTEIN REST	Strike	128.4 °F	122 °F	30 min
12 qt	STARCH CONVERSION	Infusion	212 °F	150 °F	60 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 68 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	Whirlfloc		Fining	Boil	15 min.
1.50 tbsp	Five Star Chemicals - 5.2 pH Stabilizer		Water Agt	Mash	90 min.

Yeast

Wyeast - Belgian Witbier 3944

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Med-Low
Optimum Temp:	62 - 75 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 188 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 4.9 Temp: 68 °F CO₂ Level: 2.4 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
I use city water that was ran through GE under the counter filtration system and treated with Five Star ph stabilizer.
Mash Chemistry and Brewing Water Calculator

Notes

In a 10 gallon mash tun with false bottom and valve, heat 20 quarts of water to 128.4 degrees, add 5 star ph stabilizer and dissolve. Add grains and hold at 122 degrees for a 30 minute protein rest. Add 12 quarts of boiling water and hold at 150 degrees for a 60 minute starch conversion. Add heat and raise temperature to 168 degrees for mash out. Sparge with 200 degree water to 7.5 gallons. Bring to a boil and add bittering hops after 75 minutes add flavoring hops and whirlfloc tablet. After 80 minutes, add candy sugar. After 90 minutes, add aroma hops turn off heat and cool to 68 degrees. Pour cooled wort to fermenter with
all the yeast from a previous 6 gallon batch of beer. Ferment for 1 week then transfer to secondary carboy and ferment and clarify for 2 weeks. Transfer to bottling bucket and add sugar that was boiled with 16 oz. of water. Bottle condition for at least 2 weeks. Should improve with age.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-03-14 18:43 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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