Een Halve Tripel - Beer Recipe - Brewer's Friend

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Een Halve Tripel

214 calories 18.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Willie Victor
Hop Utilization: 86%
Calories: 214 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Wednesday August 5th 2020
1.070
1.012
7.6%
27.1
4.5
5.3
255.67
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.70 kg Belgian - Pilsner4.7 kg Belgian - Pilsner R 32.66 / kg
R 153.50 		37 1.6 79%
1 kg Cane Sugar1 kg Cane Sugar - (late boil kettle addition) R 16.00 / kg
R 16.00 		46 0 16.8%
0.25 kg Castle Malting - Château Abbey0.25 kg Château Abbey R 30.00 / kg
R 7.50 		33 17.5 4.2%
5.95 kg / R 177.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops R 0.71 / g
R 7.13 		Pellet 3.9 Boil 60 min 4.57 12.5%
20 g Saaz20 g Saaz Hops R 0.86 / g
R 17.25 		Pellet 3.2 Boil 60 min 7.5 25%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops R 0.71 / g
R 7.13 		Pellet 3.9 Boil 30 min 3.51 12.5%
40 g Saaz40 g Saaz Hops R 0.86 / g
R 34.50 		Pellet 3.2 Boil 30 min 11.53 50%
80 g / R 66.01
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden Tablet R 2.47 / each
R 1.24 		Water Agt Mash 3 hr.
4 g Calcium Chloride (dihydrate) R 0.22 / g
R 0.86 		Water Agt Mash 2 hr.
2 g Gypsum R 0.26 / g
R 0.53 		Water Agt Mash 2 hr.
4.53 ml Phosphoric acid R 0.18 / ml
R 0.83 		Water Agt Mash 1 hr.
3 g Fermaid K R 0.41 / g
R 1.22 		Other Boil 5 min.
1 each Whirlfloc R 6.76 / each
R 6.76 		Fining Boil 5 min.
3 g Fermaid K R 0.41 / g
R 1.22 		Other Primary 3 days
R 12.65
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.45 bar       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 80 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Strike -- 62 °C 45 min
Temperature -- 71 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.2 L) 34.4
Mash volume with grains (equipment estimates 37.5 L) 37.6
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.3 L) 28.5
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 20 L) 22.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 22.5 L) 20
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Fermentables:

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  • Last Updated: 2020-08-05 20:45 UTC