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Orange Belgian Tripel

Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 5 liters
Pre Boil Gravity: 1.027 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:

3.00 (1 Review)

Calories: 236 calories (Per 330ml)
Carbs: 15.9 g (Per 330ml)

Created: Thursday May 21st 2020

Original Gravity:

1.078

Final Gravity:

1.007

ABV (standard):

9.3%

IBU (tinseth):

54.7

SRM (morey):

5.6

Mash pH

n/a

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.21 kg	German - Bohemian Pilsner1.21 kg Bohemian Pilsner	38	1.9	69.1%
0.06 kg	Belgian - Biscuit0.06 kg Biscuit	35	23	3.4%
0.05 kg	German - Munich Light0.05 kg Munich Light	37	6	2.9%
0.03 kg	German - Acidulated Malt0.03 kg Acidulated Malt	27	3.4	1.7%
0.25 kg	Cane Sugar0.25 kg Cane Sugar - (late boil kettle addition)	46	0	14.3%
0.15 kg	Orange0.15 kg Orange - (late fermenter addition)	4.1	0	8.6%
1.75 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
12 g	East Kent Goldings12 g East Kent Goldings Hops	Leaf/Whole	5	Boil	60 min	34.06	36.4%
13 g	Hersbrucker13 g Hersbrucker Hops	Pellet	4	Boil	15 min	16.11	39.4%
8 g	East Kent Goldings8 g East Kent Goldings Hops	Leaf/Whole	5	Boil	5 min	4.53	24.2%
33 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	East Kent Goldings (Leaf/Whole)	38.59	60.6%
13 g	Hersbrucker (Pellet) 13 g Hersbrucker (Pellet) Hops	16.11	39.4%
33 g / £ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
8 L	Infusion	55 °C	55 °C	80 min
	Infusion	65 °C	65 °C	120 min
	Infusion	70 °C	70 °C	120 min
	Infusion	78 °C	78 °C	40 min
2 L	Sparge	73 °C	73 °C	--
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 20 °C

Yeast

Mangrove Jack - Belgian Tripel M31

Amount:	5 Grams	Cost:
Attenuation (avg):	85%	Flocculation:	Medium
Optimum Temp:	18 - 28 °C	Starter:	No
Fermentation Temp:	23 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 33 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 56 g Temp: 20 °C CO₂ Level: 3.5 Volumes

Target Water Profile

Burton on Trent (historic)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
270	41	113	85	720	270
Mash Chemistry and Brewing Water Calculator

Notes

O.G. = 1.0945
F.G. = 1.0170 = 10.11% ABV

2tsps. Isinglass finings added at bottling.

Last Updated and Sharing

347

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Brews

Public: Yup, Shared
Last Updated: 2020-07-03 15:33 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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