TRIPPY 005 - Beer Recipe - Brewer's Friend

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TRIPPY 005

260 calories 22.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 260 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)
Created: Friday August 28th 2020
1.079
1.014
8.4%
37.7
6.3
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb US - Pale 2-Row12 lb Pale 2-Row 37 1.8 84.2%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 7%
0.50 lb American - Red Wheat0.5 lb Red Wheat 38 2.5 3.5%
0.75 lb American - Victory0.75 lb Victory 34 28 5.3%
14.25 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 37.71 100%
1 oz / $ 0.00
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 398 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
 
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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.62 g | 38.5 qt) 8.91 35.6  
Mash volume with grains (equipment estimates 10.68 g | 42.7 qt) 9.97 39.9  
Grain absorption losses -1.66 -6.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.71 g | 30.8 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
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/


2 liter Yeast Starter of WLP-500 (Chimay), did not decant.

Ferment starts at 67 and free rise to 78.

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.

Last Updated and Sharing
 
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  • Last Updated: 2020-09-09 02:18 UTC