BELGIAL TRIPEL - Beer Recipe - Brewer's Friend

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BELGIAL TRIPEL

22023 calories 1535.4 g 30 L
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 42.45 liters
Post Boil Size: 32 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 22023 calories (Per 30L)
Carbs: 1535.4 g (Per 30L)
Created: Tuesday September 8th 2020
1.080
1.008
9.4%
22.4
6.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 kg Castle Malting - Château Pale Ale8.5 kg Château Pale Ale 38 3.4 83.3%
1.50 kg Belgian Candi Sugar - Clear/Blond (0L)1.5 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 14.7%
0.20 kg Crisp Malting - Dextrin Malt0.2 kg Dextrin Malt 36.8 1.8 2%
10.20 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Fuggles50 g Fuggles Hops Lupulin Pellet 4.5 Boil at 100 °C 60 min 17.33 55.6%
40 g Fuggles40 g Fuggles Hops Lupulin Pellet 4.5 Boil at 100 °C 10 min 5.03 44.4%
90 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Phosphoric acid Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 870 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 80.2 g       Temp: 2 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Infusion 68 °C 66 °C 60 min
18 L Sparge 73 °C 76 °C 20 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 15 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 34.8
Mash volume with grains 40.5
Grain absorption losses -8.7
Remaining sparge water volume (equipment estimates 9.9 L) 16.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 36.2 L) 42.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 30 L) 32
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 32 L) 30
Total: 51  
Equipment Profile Used: System Default
"BELGIAL TRIPEL" Belgian Tripel beer recipe by Jftr. All Grain, ABV 9.42%, IBU 22.35, SRM 6.29, Fermentables: (Château Pale Ale, Belgian Candi Sugar - Clear/Blond (0L), Dextrin Malt) Hops: (Fuggles) Other: (Phosphoric acid)
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  • Last Updated: 2025-04-30 17:37 UTC