Mike Riddel's Tripel Trouble - Beer Recipe - Brewer's Friend

Mike Riddel's Tripel Trouble

268 calories 25.2 g
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 11.67 gallons
Post Boil Size: 10.17 gallons
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 268 calories (Per )
Carbs: 25.2 g (Per )
Created: Saturday September 4th 2021
1.081
1.017
8.4%
18.2
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb Dingemans - Belgian Pilsner Malt24 lb Belgian Pilsner Malt 37 1.6 80%
2 lb Aromatic Malt2 lb Aromatic Malt 35 20 6.7%
1 lb Munich Malt1 lb Munich Malt 36.8 7.87 3.3%
3 lb Belgian Candi Sugar - Clear/Blond (0L)3 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 10%
30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Leaf/Whole 4.2 Boil 60 min 6.03 22.2%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Leaf/Whole 4.2 Boil 45 min 5.53 22.2%
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Leaf/Whole 4.2 Boil 15 min 5.98 44.4%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Leaf/Whole 4.2 Boil 5 min 0.6 11.1%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 259 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Reverse osmosis water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Special Instructions / Notes:
Mike Riddle graciously donated his recipe on a dime after MayFaire.

The mashing schedule starts with the strike with the 24lbs of Pilsner malt. After the 15 minute rest, the aromatic and Munich are added for the 150F rest.

Mike also performed a bit of kettle caramelization on the first runnings during sparging.

Mike's notes indicate a ferment at 68F for 4 weeks and aged for a year before entry.

View Count: 612
Brew Count: 0
Last Updated: 2021-09-04 08:00 UTC

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