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PB Tripel 4/23/2020

Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 245 calories (Per 16oz)
Carbs: 19 g (Per 16oz)

Created: Wednesday April 22nd 2020

Original Gravity:

1.075

Final Gravity:

1.010

ABV (standard):

8.5%

IBU (tinseth):

26.6

SRM (morey):

5.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
165 lb	Belgian - Pilsner165 lb Pilsner	37	1.6	63.3%
50 lb	Briess - Dextrose50 lb Dextrose - (late boil kettle addition)	45.5	1	19.2%
27.50 lb	American - White Wheat27.5 lb White Wheat	40	2.8	10.6%
10 lb	Rice Hulls10 lb Rice Hulls	0	0	3.8%
4 lb	Belgian - Aromatic4 lb Aromatic	33	38	1.5%
4 lb	Canadian - Honey Malt4 lb Honey Malt	37	25	1.5%
260.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 oz	Tradition20 oz Tradition Hops	Pellet	6	First Wort	90 min	25.53	66.7%
4 oz	Styrian Goldings4 oz Styrian Goldings Hops	Pellet	2.3	Whirlpool	20 min	0.33	13.3%
6 oz	Saaz6 oz Saaz Hops	Pellet	3.5	Whirlpool	20 min	0.75	20%
30 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 oz	Tradition (Pellet)	25.53	66.7%
4 oz	Styrian Goldings (Pellet)	0.33	13.3%
6 oz	Saaz (Pellet) 5.9999999862754 oz Saaz (Pellet) Hops	0.75	20%
30 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
70 gal		Strike	160 °F	146 °F	60 min
Starting Mash Thickness: 1.33 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
16 oz	sweet orange peel		Spice	Whirlpool	10 min.

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Med-High
Optimum Temp:	66 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 2532 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^-
0	0	0	0	0	0
70 gal strike water @ 160 F, target mash temp is 146 F 30 g gypsum in mash 30 g epsom in mash 50 g CaCl in mash 60 ml 88% Lactic acid in mash ~75 gal sparge water @180 F
Mash Chemistry and Brewing Water Calculator

Notes

let mash sit at least 45 min before recirc. Want full conversion at low mash temp for high fermentability.
~1 tbsp fermcap prior to boil reached
90 minutes boil for DMS reduction due to high percentage of Pilsner Malt
add dextrose with ~20 min left in boil
15 g whirlfloc @ 15 min left in boil
1 g zinc @ 15 min left in boil
add whirpool hops a few minutes into whirlpool
add sweet orange peel 10 mins into whirlpool
stop whirlpool and let stand/settle 10 min before knocking out through HX
add 02 at 3L/min for 5 min
Start Fermentation at 67 F, set controller to 78F and let free rise
pitch entire bucket of yeast labeled WLP 530 .... 2

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-04-24 17:37 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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