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TRIPPY 006

257 calories 17.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 257 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created Sunday September 13th 2020
1.079
1.007
9.4%
39.7
7.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb Pilsner 38 1.6 81.8%
0.95 lb Corn Sugar - Dextrose0.95 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 7.1%
0.50 lb American - Victory0.5 lb Victory 34 28 3.7%
1 lb Aromatic Malt1 lb Aromatic Malt 35 20 7.4%
13.45 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 36.17 33.3%
1 oz Azacca1 oz Azacca Hops Pellet 15 Whirlpool at 170 °F 20 min 33.3%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 170 °F 20 min 3.52 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5 gal Infusion 150 °F 60 min
3 gal Batch Sparge 180 °F 10 min
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
63 - 77 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 380 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.35 g | 37.4 qt) 7.81 31.3  
Grain absorption losses -1.56 -6.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.54 g | 30.2 qt) 6 24  
Volume increase from sugar/extract (late additions) 0.07 0.3  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.33 g | 21.3 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.43 g | 21.7 qt) 5.25 21  
Total: 8.85 35.4
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/


4 liter Yeast Starter of lallemand abbaye ale, decanted.

Ferment starts at 67 and free rise to 80.

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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  • Public: Yup, Shared
  • Last Updated: 2020-11-04 15:43 UTC