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Gripel 1

Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.96 liters
Post Boil Size: 21.46 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Patrick Miller
Hop Utilization: 98%
Calories: 240 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)

Created: Wednesday May 19th 2021

Original Gravity:

1.079

Final Gravity:

1.009

ABV (standard):

9.2%

IBU (tinseth):

29.1

SRM (morey):

6.0

Mash pH

5.3

Cost €

n/a

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Brew Log History

Target 25°C
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5,135 g	Weyermann - Extra Pale Premium Pilsner Malt5135 g Extra Pale Premium Pilsner Malt	38	1.5	79%
260 g	German - CaraMunich I260 g CaraMunich I	34	39	4%
260 g	Belgian - Wheat260 g Wheat	38	1.8	4%
845 g	Candi Syrup - Belgian Candi Syrup - Blanc845 g Belgian Candi Syrup - Blanc	42	0	13%
6,500 g / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
41 g	Tettnanger41 g Tettnanger Hops	Pellet	4	First Wort	60 min	18.61	45.1%
35 g	Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops	Pellet	5.3	Boil	15 min	8.54	38.5%
15 g	Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops	Pellet	5.3	Whirlpool	0 min	1.99	16.5%
91 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
41 g	Tettnanger (Pellet) 41 g Tettnanger (Pellet) Hops	18.61	45.1%
50 g	Hallertau Mittelfruh (Pellet)	10.53	55%
91 g / 0.00 €

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
19 L	Strike	60 °C	60 °C	25 min
	Steeping	65 °C	65 °C	25 min
	Steeping	69 °C	69 °C	25 min
10.1 L	Sparge	75 °C	75 °C	20 min
Starting Mash Thickness: 2.75 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
10 ml	Lactic acid	Water Agt	Mash	1 hr.
4 g	BSG - Fermax Yeast Nutrient	Other	Boil	10 min.
3 g	Irish Moss	Fining	Boil	10 min.
4 ml	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3.50 g	Gypsum	Water Agt	Mash	1 hr.
0.50 g	Salt	Water Agt	Mash	1 hr.

Yeast

Mangrove Jack - Belgian Ale Yeast M41

Amount:	1.23 Each	Cost:
Attenuation (custom):	84%	Flocculation:	Medium
Optimum Temp:	18 - 28 °C	Starter:	Yes
Fermentation Temp:	25 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 382 B cells required

Mangrove Jack - Belgian Tripel M31

Amount:	1.03 Each	Cost:
Attenuation (custom):	84%	Flocculation:	Medium
Optimum Temp:	18 - 28 °C	Starter:	Yes
Fermentation Temp:	25 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 382 B cells required

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	1.03 Each	Cost:
Attenuation (custom):	84%	Flocculation:	High
Optimum Temp:	25 - 40 °C	Starter:	Yes
Fermentation Temp:	25 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 382 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 139.6 g Temp: 20 °C CO₂ Level: 2.8 Volumes

Target Water Profile

18C. Belgian Tripel

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	15	100	75	25
Volvic 27.5 L Overijse 1.5 L going with a softer balanced water profile
Mash Chemistry and Brewing Water Calculator

Notes

Add syrup
Day 2 425 gm
Day 3 425 gm

Last Updated and Sharing

281

Views

Brews

Public: Yup, Shared
Last Updated: 2022-02-10 21:51 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 €	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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Gripel 1

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