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Vetetrippel

Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 30.01 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 263 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)

Created: Thursday November 14th 2024

Original Gravity:

1.080

Final Gravity:

1.014

ABV (standard):

8.7%

IBU (tinseth):

32.9

SRM (morey):

5.7

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	Finland - Wheat Malt5 kg Wheat Malt	38	2	66.7%
1 kg	Crisp Malting - Torrefied Wheat1 kg Torrefied Wheat	36.8	3	13.3%
1.50 kg	Finland - Organic Pilsner Malt1.5 kg Organic Pilsner Malt	36	2	20%
7.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Magnum15 g Magnum Hops	Pellet	12	First Wort	60 min	22.74	23.1%
50 g	Barbe Rouge50 g Barbe Rouge Hops	Pellet	7.7	Hop Stand	15 min	10.13	76.9%
65 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Magnum (Pellet) 15 g Magnum (Pellet) Hops	22.74	23.1%
50 g	Barbe Rouge (Pellet) 50 g Barbe Rouge (Pellet) Hops	10.13	76.9%
65 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15 L	Strike	70 °C	50 °C	10 min
7.5 L	Temperature	100 °C	65 °C	40 min
15 L	Batch Sparge	76 °C	70 °C	--
Starting Mash Thickness: 1.75 L/kg Starting Grain Temp: 12 °C

Other Ingredients

Amount	Name	Type	Use
7 ml	Lactic acid	Water Agt	Mash
3 g	CaSO4	Water Agt	Mash
4 g	CaCl	Water Agt	Mash

Yeast

White Labs - Belgian Golden Ale Yeast WLP570

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Low
Optimum Temp:	20 - 24 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 129 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Stockholm south

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
43.8	4	12	15	84	0.2
Mash Chemistry and Brewing Water Calculator

Notes

Mash:
45.0 C 10 min (start at 1.75L/kg)
62.0 C 40 min (add boiling water to rise temp rapidly)
72.0 C 30 min

Yeast:
Belgian yeast Duvel? WLP570 or WY1388 #to be defined#
Fermented at room temp in a water bath in order to keep temp rise to a minimum

Start T-58 in the high 60s for an Abbey style beer. Its even better in a 1:1 mix with S-33 if you like fruity beers.

Start T-58 in the mid 70s for a saison style beeer. I highly recommend the 3:1 blend of T-58 and BE-134 is you want to double down on dry and spicy.

T-58 is a wonderful yeast used by so many commercial brewers including some top guys in Belgium. De Ranke and De Struise being the most well known. When visiting the Deca Brewery where De Struise contract brews they literally gave me a T-58 cardboard box to carry out my bottles in.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-12-13 11:33 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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