20 Rozen Tripel (Belgian Tripel) - Beer Recipe - Brewer's Friend

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20 Rozen Tripel (Belgian Tripel)

212 calories 16.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 68% (brew house)
Calories: 212 calories (Per 330ml)
Carbs: 16.2 g (Per 330ml)
Created: Friday September 25th 2020
1.070
1.009
8.0%
31.8
5.5
5.4
167.70
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
500 g Belgian Candi Sugar - Clear/Blond (0L)500 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 7%
0.50 kg Weyermann - Pale Wheat0.5 kg Pale Wheat kr 15.00 / kg
kr 7.50
36 2 7%
100 g Weyermann - Caramunich Type 2100 g Caramunich Type 2 kr 22.00 / kg
kr 2.20
34 45 1.4%
6 kg fuglesang - DK - fuglesang - Fuglesang - Pilsner Malt6 kg DK - fuglesang - Fuglesang - Pilsner Malt kr 12.00 / kg
kr 72.00
37 2 84.5%
7.10 kg / kr 81.70
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Styrian Goldings60 g Styrian Goldings Hops kr 0.60 / g
kr 36.00
Pellet 3.6 Boil 60 min 23.24 50%
30 g Saaz30 g Saaz Hops kr 0.65 / g
kr 19.50
Pellet 3.3 Boil 20 min 6.45 25%
30 g Saaz30 g Saaz Hops kr 0.65 / g
kr 19.50
Pellet 3.3 Boil 5 min 2.12 25%
120 g / kr 75.00
 
Other Ingredients
Amount Name Cost Type Use Time
11 g Coriander Seed kr 1.00 / g
kr 11.00
Spice Mash 10 min.
12.52 ml Lactic acid Water Agt Mash 1 hr.
kr 11.00
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 131 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 170.6 g       Temp: 20 °C       CO2 Level: 2.8 Volumes
 
Target Water Profile
Frederiksberg, Denmark
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
160 27 52 130 150 363
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L Strike 51 °C 53 °C --
Protein rest Temperature 53 °C 53 °C 20 min
Alpha mash Temperature 53 °C 67 °C 60 min
Mashout Temperature 67 °C 73 °C 5 min
12 L Sparge until reaching 25L Sparge 73 °C 73 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.8
Mash volume with grains 24.2
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 15.7 L) 12.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 25
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 22 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 22
Total: 32.5  
Equipment Profile Used: System Default
 
Notes

Note: Costs are in DKK not USD

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  • Last Updated: 2021-03-24 13:26 UTC