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Trippa

Method: BIAB
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Garth Brews
Calories: 251 calories (Per 330ml)
Carbs: 20.7 g (Per 330ml)

Created: Tuesday April 28th 2020

Original Gravity:

1.082

Final Gravity:

1.013

ABV (standard):

9.1%

IBU (tinseth):

30.8

SRM (morey):

6.6

Mash pH

5.6

Cost $

n/a

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Brew Log History

Target 20°C
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 kg	Belgian - Pilsner6 kg Pilsner	37	1.6	77.4%
0.75 kg	Corn Sugar - Dextrose0.75 kg Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	9.7%
0.50 kg	American - Wheat0.5 kg Wheat	38	1.8	6.5%
0.25 kg	German - Melanoidin0.25 kg Melanoidin	37	25	3.2%
0.25 kg	American - Victory0.25 kg Victory	34	28	3.2%
7.75 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
70 g	Styrian Goldings70 g Styrian Goldings Hops	Pellet	4.6	Boil	60 min	28.3	63.6%
40 g	Saaz40 g Saaz Hops	Pellet	3.5	Boil	5 min	2.45	36.4%
110 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
70 g	Styrian Goldings (Pellet) 70 g Styrian Goldings (Pellet) Hops	28.3	63.6%
40 g	Saaz (Pellet) 40 g Saaz (Pellet) Hops	2.45	36.4%
110 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
23 L	Strike	--	72 °C	--
	Infusion	--	66 °C	60 min
9 L	Batch Sparge	--	77 °C	--

Other Ingredients

Amount	Name	Type	Use	Time
3.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
0.50 each	Irish Moss	Water Agt	Boil	10 min.
1 tsp	Wyeast - Beer Nutrient	Water Agt	Boil	10 min.

Yeast

Wyeast - Belgian Ardennes 3522

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	High
Optimum Temp:	18 - 29 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 341 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 153.3 g Temp: 4 °C CO₂ Level: 3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

links:

https://beerandbrewing.com/make-your-best-belgian-tripel/
https://learn.kegerator.com/belgian-tripel/
https://www.brewersfriend.com/homebrew/recipe/view/421440/westmalle-tripel-clone
https://blog.eckraus.com/westmalle-tripel-clone-recipe-extract-and-all-grain

started from our Blondie recipe and made adjustments

Notes:
mash 66C
pitching rate 0.75 M cells / mL / P (~2.5L starter for liquid yeast)
pitch at ~19C, wait 24 hours, then raise to 23C over couple days
let ferment for 2 weeks
cold crash for ~2 days
let warm back up to room temp
bottle condition to 3 volumes!
leave at ~20C for 3-4 weeks
if having trouble attenuating can add the sugar to the fermenter when primary fermentation is finishing up.

Last Updated and Sharing

362

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Brews

Public: Yup, Shared
Last Updated: 2020-05-02 04:31 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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Trippa

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