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Belgian Sunburst Tripel

Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 250 calories (Per 12oz)
Carbs: 21.4 g (Per 12oz)

Created: Thursday February 6th 2025

Belgian Tripel

OG: 1.076 FG: 1.014 ABV: 8.1% IBU: 34

Golden Monkey Clone

OG: 1.083 FG: 1.012 ABV: 9.3% IBU: 32

Original Gravity:

1.076

Final Gravity:

1.013

ABV (standard):

8.4%

IBU (tinseth):

30.6

SRM (morey):

5.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	Dingemans - Belgian Pilsner Malt12 lb Belgian Pilsner Malt	37	1.6	80%
1 lb	Aromatic Malt1 lb Aromatic Malt	35	20	6.7%
2 lb	US - Corn Sugar2 lb Corn Sugar	42	0	13.3%
15 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Tettnanger1 oz Tettnanger Hops	Pellet	4.5	Boil	10 min	5.16	30.3%
2.30 oz	Artisan - Saaz (Czech)2.3 oz Saaz (Czech) Hops	Pellet	3.5	Boil	60 min	25.45	69.7%
3.30 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Tettnanger (Pellet)	5.16	30.3%
2.30 oz	Artisan - Saaz (Czech) (Pellet)	25.45	69.7%
3.30 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.5 gal	Temperature	155 °F	152 °F	90 min
4.5 gal	Sparge	--	180 °F	--
Starting Mash Thickness: 1.75 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.25 tsp	Grapefruit Peel	Flavor	Boil	10 min.
0.25 oz	Coriander	Spice	Boil	10 min.
0.25 oz	Grains of paradise	Spice	Boil	10 min.

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Med-High
Optimum Temp:	66 - 72 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 134 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 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

Bring 4.5 gal (17.9 L) of mash water to 155°F (75°C) and mash grains at 152°F (68°C) for 90 minutes. Heat 4.5 gal (17 L) of sparge water to 180°F (82°C). Sparge, collect 7 gal (26.5 L) wort in boil kettle, and boil for 60 minutes, adding hops and spices as indicated. Cool wort to 72°F (22°C), transfer to fermenter, and pitch yeast, then aerate with air stone and aquarium pump for 5 minutes. Ferment for 2 weeks at 70–72°F (21–22°C) and then rack to secondary and allow to condition for 2 weeks at 72–75°F (22–24°C) before packaging and serving.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-02-12 15:59 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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