TRIPPY 006 - Beer Recipe - Brewer's Friend

TRIPPY 006

257 calories 17.3 g
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 257 calories (Per )
Carbs: 17.3 g (Per )
Created: Sunday September 13th 2020
1.079
1.007
9.4%
39.7
7.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb Pilsner 38 1.6 81.8%
0.95 lb Corn Sugar - Dextrose0.95 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 7.1%
0.50 lb American - Victory0.5 lb Victory 34 28 3.7%
1 lb Aromatic Malt1 lb Aromatic Malt 35 20 7.4%
13.45 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 11.5 Boil 60 min 36.17 33.3%
1 oz Azacca1 oz Azacca Hops Pellet 15 Whirlpool at 170 °F 20 min 33.3%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 170 °F 20 min 3.52 33.3%
3 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Infusion 162 °F 150 °F 60 min
3 gal Batch Sparge 180 °F 180 °F 10 min
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
63 - 77 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 380 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 5.4 oz       Temp: 68 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Ward Labs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

This particular recipe is based on the Craft Beer & Brewing recipe of Golden Falcon which was an homage to Golden Monkey of the Victory Brewing Company.

https://beerandbrewing.com/golden-falcon-belgian-tripel-recipe/


4 liter Yeast Starter of lallemand abbaye ale, decanted.

Ferment starts at 67 and free rise to 80.

After terminal gravity (usually 2 weeks), let sit for 5 more days. Then cold crash for 2 days and bottle to 2.7 vols Co2 with table sugar. It will take about 1 month in bottles to fully mature.

View Count: 248
Brew Count: 1
Last Updated: 2020-11-04 15:43 UTC

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