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Tripel (EB)

Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.51 gallons
Post Boil Size: 6.88 gallons
Pre Boil Gravity: 16.4 °P (recipe based estimate)
Post Boil Gravity: 20.1 °P (recipe based estimate)
Efficiency: 60% (brew house)
Source: Brad Ledbetter
Hop Utilization: 98%
Calories: 274 calories (Per 16oz)
Carbs: 23.4 g (Per 16oz)

Created: Sunday March 27th 2022

Original Gravity:

20.1 °P

Final Gravity:

3.6 °P

ABV (alternate):

9.7%

IBU (tinseth):

36.3

SRM (morey):

6.3

Mash pH

5.5

Cost $

34.97

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
17.20 lb	Carolina Malt House - Carolina Pilsner17.2 lb Carolina Pilsner	$ 1.39 / lb $ 23.98	37	2.1	90.4%
0.33 lb	Weyermann - Melanoidin0.33 lb Melanoidin		34.5	27	1.7%
1.50 lb	Cane Sugar1.5 lb Cane Sugar		46	0	7.9%
19.03 lbs / $ 23.98

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
71 g	Tettnanger71 g Tettnanger Hops	Pellet	4.5	Boil	60 min	32.68	71.7%
28 g	Artisan - Saaz (Czech)28 g Saaz (Czech) Hops	Pellet	3.5	Boil	10 min	3.63	28.3%
99 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
71 g	Tettnanger (Pellet) 71 g Tettnanger (Pellet) Hops	32.68	71.7%
28 g	Artisan - Saaz (Czech) (Pellet) 28 g Saaz (Czech) (Pellet) Hops	3.63	28.3%
99 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
9.6 gal	Strike	137 °F	131 °F	10 min
	Temperature	131 °F	149 °F	90 min
	Temperature	149 °F	155 °F	30 min
	Temperature	155 °F	168 °F	10 min
Starting Mash Thickness: 2.19 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Whirlfloc	Fining	Boil	15 min.
4.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
100 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:	$ 10.99 / each $ 10.99
Attenuation (avg):	77.5%	Flocculation:	Med-High
Optimum Temp:	66 - 72 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	1.25 (M cells / ml / ° P) 522 B cells required

$ 10.99 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 16.47 psi Temp: 38 °F CO₂ Level: 3 Volumes

Target Water Profile

EB Balanced

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	10	16	70	70	50
Mash Chemistry and Brewing Water Calculator

Notes

Source: https://shop.theelectricbrewery.com/pages/belgian-tripel#Recipe

Kettle size: 20
Trub: 1.375gal = 5.5qt = 4.5qt kettle loss + 1qt line loss
Boil off rate: 1.0
Grain absorption: 0.07
=> Strike water 9.6gal (9gal, 2.4qt; 36.34L), 137f
2.4qt = 2.27L

> Water: Hit minimums on Ca and Mg, keep the Cl:SO4 ratio low and equal. Do not favor flavor / maltiness or bitterness / dryness.

> Oxygenate the chilled wort to a level of 14 ppm dissolved oxygen.

> Pitch yeast and ferment at 64F (wort temperature), allowing temperature to rise to 70F over one week (raise 1 degree per day). If yeast seems to be stalling, do not be afraid to raise temperature as high as 75F to ensure proper attenuation. Target FG: 3.1P

> Fine with gelatin

> The beer will improve greatly if conditioned just above freezing for 4 weeks before serving and will continue to change over time. Sampling is recommended.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-03-30 14:15 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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