Belgian Triple - Beer Recipe - Brewer's Friend

Belgian Triple

232 calories 19.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 77% (brew house)
Calories: 232 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Wednesday April 8th 2020
1.076
1.013
8.2%
28.2
6.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.30 kg New Zealand - Pilsner Malt6.3 kg Pilsner Malt 37.3 1.93 83.9%
0.25 kg German - CaraMunich I0.25 kg CaraMunich I 34 39 3.3%
0.96 kg Candi Syrup - Belgian Candi Syrup - Simplicity0.96 kg Belgian Candi Syrup - Simplicity 32 1 12.8%
7.51 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 60 min 15.82 50%
50 g Styrian Goldings50 g Styrian Goldings Hops Pellet 5.5 Boil 15 min 12.33 50%
100 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Steeping 68 °C 65 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash --
2 g Whirlfloc Water Agt Boil --
5 g Wyeast - Beer Nutrient Water Agt Mash --
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 155 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Tuross Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Belgian Triple" Belgian Tripel beer recipe by norriseio. BIAB, ABV 8.24%, IBU 28.15, SRM 6.19, Fermentables: (Pilsner Malt, CaraMunich I, Belgian Candi Syrup - Simplicity) Hops: (Saaz, Styrian Goldings) Other: (5.2 pH Stabilizer, Whirlfloc, Beer Nutrient)
View Count: 541
Brew Count: 0
Last Updated: 2020-04-09 01:01 UTC

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