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DIY Belgian Tripel V1

Method: BIAB
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.7 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 265 calories (Per 12oz)
Carbs: 20.6 g (Per 12oz)
URL: https://nerhbc.brewingcompetitions.com/

Created: Saturday October 1st 2022

Tripel Badger

by micahbresette@gmail.com

OG: 1.087 FG: 1.017 ABV: 9.1% IBU: 36

Original Gravity:

1.081

Final Gravity:

1.011

ABV (standard):

9.1%

IBU (tinseth):

35.6

SRM (mosher):

6.7

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12.50 lb	Weyermann - Floor-Malted Bohemian Pilsner12.5 lb Floor-Malted Bohemian Pilsner	36.3	1.9	75.8%
0.50 lb	Aromatic Malt0.5 lb Aromatic Malt	35	20	3%
2 lb	Cane Sugar2 lb Cane Sugar - (late boil kettle addition)	46	0	12.1%
1 lb	Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen	42	2	6.1%
0.50 lb	Briess - Wheat Malt, White0.5 lb Wheat Malt, White	39.1	2.5	3%
16.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.40 oz	Yakima Chief Hops - German Magnum0.4 oz German Magnum Hops	Pellet	13.4	Boil	60 min	16.31	9.1%
2 oz	Tettnanger2 oz Tettnanger Hops	Pellet	2.1	Boil	60 min	12.78	45.5%
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	2.1	Boil	15 min	3.17	22.7%
1 oz	Saaz1 oz Saaz Hops	Pellet	2.2	Boil	15 min	3.32	22.7%
4.40 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.40 oz	Yakima Chief Hops - German Magnum (Pellet)	16.31	9.1%
3 oz	Tettnanger (Pellet)	15.95	68.2%
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops	3.32	22.7%
4.40 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7.7 gal	Temperature	130 °F	128 °F	10 min
	Temperature	148 °F	148 °F	60 min
	Temperature	170 °F	170 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Fining	Boil	10 min.
3.80 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
3.90 g	Gypsum	Water Agt	Mash	1 hr.
0.50 g	Salt	Water Agt	Mash	1 hr.
4.76 ml	Lactic acid	Water Agt	Mash	1 hr.
2.20 g	Yeast Nutrient	Other	Boil	10 min.

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Med-High
Optimum Temp:	66 - 72 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 211 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 20.3 psi Temp: 36 °F CO₂ Level: 3.5 Volumes

Target Water Profile

Reverse Osmosis System (April 2020)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
65	7	10	75	100	6
Mash Chemistry and Brewing Water Calculator

Notes

1st place NERHBC 2023 Monastic Ale category
https://nerhbc.brewingcompetitions.com/

xxxxxxxxxxxxx

Recipe inspired by Strict Observance by Jamil Zainesheff
https://byo.com/article/belgian-tripel-techniques/

Full volume, no sparge

Hops loose in kettle

Check wort pH near end of boil, target 5.2-5.3. Adjust with lactic acid in kettle as needed.

Chill to 65F. Oxygenate and yeast pitch at 65F and increase by 1F per day until 72F. Maintain 72F until end of fermentation. Then raise to 75F x 3 days to ensure full attenuation.

Check pH with target 4.2-4.3. Adjust with lactic acid as needed?

At terminal, cold crash x 5 days, add gelatin x 3 days, then keg with biofine. Pull pint on day 5 then highly carbonate.

Condition x 4-6 weeks minimum at 35F

Award Winning Recipe

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-11-12 07:23 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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