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Belgian Tripel Barrel Aged

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: 1.073 (recipe based estimate)
Post Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 77% (brew house)
Source: EH/MD
Calories: 308 calories (Per 12oz)
Carbs: 27 g (Per 12oz)

Created: Tuesday May 12th 2015

New Belgium Brewing Trippel Clone

by Michael Chiantera

OG: 1.076 FG: 1.010 ABV: 8.7% IBU: 43

Original Gravity:

1.093

Final Gravity:

1.017

ABV (standard):

10.0%

IBU (tinseth):

37.8

SRM (morey):

5.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
14 lb	Belgian - Pilsner14 lb Pilsner	37	1.6	79.5%
3 lb	Candi Syrup - Belgian Candi Syrup - Clear (0L)3 lb Belgian Candi Syrup - Clear (0L)	32	0	17%
4.80 oz	Belgian - Aromatic4.8 oz Aromatic	33	38	1.7%
5 oz	German - Acidulated Malt5 oz Acidulated Malt	27	3.4	1.8%
17.61 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Saaz1 oz Saaz Hops	Pellet	5.3	Boil	60 min	14.93	33.3%
1 oz	Styrian Goldings1 oz Styrian Goldings Hops	Pellet	4.5	Boil	45 min	11.64	33.3%
1 oz	Hallertau German1 oz Hallertau German Hops	Pellet	5.2	Boil	30 min	11.26	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Saaz (Pellet) 0.99999999771257 oz Saaz (Pellet) Hops	14.93	33.3%
1 oz	Styrian Goldings (Pellet)	11.64	33.3%
1 oz	Hallertau German (Pellet)	11.26	33.3%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal	Sparge with RO to gal.	Fly Sparge	--	151 °F	90 min
Starting Mash Thickness: 1.16 qt/lb

Yeast

Wyeast - Belgian Strong Ale 1388

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Low
Optimum Temp:	64 - 80 °F	Starter:	Yes
Fermentation Temp:	70 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 162 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
63	7	8	31	26	85
Mash salts to all waters RO: Target mash Ph 5.3 to 5.4, Phosphoric Acid 10% 4ml, Gypsum 1gm, Mag Sulf 1gm, Ca Chloride 1gm, Mag Chloride 1gm, Chalk 5gm, Slaked Lime 1gm. Sparge with RO only to 7 gallons. Boil 90 min to 5.5 gal final.
Mash Chemistry and Brewing Water Calculator

Notes

Make 2 x 5.5 Gal batches, Secondary then place in 10 Gallon Oak Rum Barrel.
Use any Noble Hop to around 35 to 40 IBU

Last Updated and Sharing

1,413

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Brews

Public: Yup, Shared
Last Updated: 2024-01-10 18:20 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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