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LVBC Club Brew Belgian Trippel 2022

Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 30.02 liters
Post Boil Size: 20.8 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Tony, Dave, Diarmuid, Brian
Calories: 387 calories (Per .5L)
Carbs: 35.9 g (Per .5L)

Created: Friday February 16th 2024

Holy Water - Belgian Triple

by Toombstone

OG: 1.081 FG: 1.009 ABV: 9.4% IBU: 26

Original Gravity:

1.083

Final Gravity:

1.017

ABV (standard):

8.7%

IBU (tinseth):

31.1

SRM (morey):

5.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 kg	Castle Malting - Château Pilsen 2RS6 kg Château Pilsen 2RS	37	1.9	71%
1 kg	Belgian - Wheat1 kg Wheat	38	1.8	11.8%
0.50 kg	United Kingdom - Oat Malt0.5 kg Oat Malt	28	2	5.9%
0.25 kg	Flaked Wheat0.25 kg Flaked Wheat	34	2	3%
0.10 kg	Flaked Oats0.1 kg Flaked Oats	33	2.2	1.2%
0.10 kg	Flaked Barley0.1 kg Flaked Barley	32	2.2	1.2%
0.50 kg	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	5.9%
8.45 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Styrian Goldings20 g Styrian Goldings Hops	Pellet	4	Boil	90 min	10.23	20%
30 g	Styrian Goldings30 g Styrian Goldings Hops	Pellet	4	Boil	45 min	13.17	30%
25 g	Saaz25 g Saaz Hops	Pellet	3.2	Boil	20 min	5.79	25%
25 g	Saaz25 g Saaz Hops	Pellet	3.2	Boil	5 min	1.91	25%
100 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Styrian Goldings (Pellet) 50 g Styrian Goldings (Pellet) Hops	23.4	50%
50 g	Saaz (Pellet) 50 g Saaz (Pellet) Hops	7.7	50%
100 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
50 g	Sweet Orange Peel	Flavor	Boil	5 min.
30 g	Crushed Coriander	Spice	Boil	5 min.
1 g	crushed star anise	Spice	Boil	5 min.
5 g	Irish Moss	Fining	Boil	15 min.

Yeast

White Labs - Belgian Bastogne Ale Yeast WLP510

Amount:	1 Each	Cost:
Attenuation (avg):	77%	Flocculation:	Medium
Optimum Temp:	19 - 22 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 146 B cells required

White Labs - Monastary Ale Yeast WLP500

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Medium
Optimum Temp:	18 - 22 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 146 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: demarara Amount: 169.6 g Temp: 20 °C CO₂ Level: 2.9 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

Flaked oats - SV Organic Porridge Oats

Step Mash Temp Duration
Protease rest - 50oC for 45 minutes
Saccharification 1 - 64oC for 60 minutes
Saccharification 2 - 72oC 20 minutes
Mash out - 77oC for 15 minutes

Candi sugar added last 5 minutes / stir to avoid carmelization

Pitch at 20 and bring yeast up in temperature to 22 over next 6 days. Ferment out for 3 to 4 weeks

When bottling, referment with 400ml starter and lager for 4 weeks. Yeast will need to be added to Dry malt extract & water.

we will need strong bottles, possibly wine bottles that can be capped?
https://learn.kegerator.com/belgian-tripel/#:~:text=Tripels should be bottle conditioned,your yeast work very hard.

Conditioning may take up to a year

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2024-02-16 17:44 UTC

System Default

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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