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Belga Triple

Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Manuel Becerra Diaz
Calories: 240 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)

Created: Thursday May 16th 2019

Original Gravity:

1.079

Final Gravity:

1.009

ABV (standard):

9.3%

IBU (tinseth):

38.3

EBC (ebcmorey):

24.7

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
6.22 kg	Belgian - Pilsner6.22 kg Pilsner	37	2.77	88.4%
0.14 kg	Castle Malting - Château Abbey0.14 kg Château Abbey	33	45.2	2%
0.68 kg	Belgian Candi Sugar - Amber/Brown (60L) - (late boil kettle addition)	38	158.62	9.7%
7.04 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Saaz50 g Saaz Hops	Pellet	3.5	Boil	60 min	23.08	50%
30 g	Saaz30 g Saaz Hops	Pellet	3.5	Boil	30 min	10.64	30%
20 g	Saaz20 g Saaz Hops	Pellet	3.5	Boil	15 min	4.58	20%
100 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	Saaz (Pellet) 100 g Saaz (Pellet) Hops		38.3	100%
100 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
20 L	Infusion	--	65 °C	60 min
10 L	Fly Sparge	--	75 °C	10 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
6 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Table Salt	Water Agt	Mash	1 hr.
6.05 ml	Phosphoric acid	Water Agt	Mash	1 hr.
1.37 g	Phosphoric acid	Water Agt	Sparge	1 hr.

Yeast

Mangrove Jack - Belgian Tripel M31

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	Medium
Optimum Temp:	18 - 28 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 134 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 157.6 g CO₂ Level: 3.5 Volumes

Target Water Profile

Belgian Triple

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	11	37	57	84	76
Mash Chemistry and Brewing Water Calculator

Notes

Añadir si no se alcanzo densidad deseada al finalizar hervido, 340 gr. de azucar Candy disuelta en 0,450 l. de agua hervida.

Añadir a las 24-48 h. de fermentación 340 gr. de azucar Candy, disuelta en 0,450 kg de agua si se había añadido antes esa misma cantidad al finalizar hervido. En caso contrario añadir 680 gr en este paso disuelta en 0,900 l. de agua hervida.

Aumentar 1º de temperadtura a partir del 2º día de fermentación hasta alcanzar los 28º C. el decimo día.

Madurar durante 25 días a 1º C. y embotellar

Last Updated and Sharing

334

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Brews

Public: Yup, Shared
Last Updated: 2019-07-23 15:57 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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