ROYALTY BELGIAN TRIPEL - Beer Recipe - Brewer's Friend

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ROYALTY BELGIAN TRIPEL

228 calories 18.3 g 330 ml
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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: 35 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 60% (brew house)
Source: RENATO D.
Calories: 228 calories (Per 330ml)
Carbs: 18.3 g (Per 330ml)
Created: Friday October 9th 2020
1.075
1.011
8.4%
40.3
6.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg German - Pilsner8 kg Pilsner 38 1.6 69.6%
1 kg German - Vienna1 kg Vienna 37 4 8.7%
1 kg United Kingdom - Oat Malt1 kg Oat Malt 28 2 8.7%
0.50 kg German - Abbey Malt0.5 kg Abbey Malt 33 17 4.3%
1 kg Belgian Candi Sugar - Clear/Blond (0L)1 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 8.7%
11.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Saaz70 g Saaz Hops Pellet 3.5 Boil 60 min 19.79 46.7%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 30 min 6.52 20%
50 g Fuggles50 g Fuggles Hops Pellet 4.5 Boil 30 min 13.96 33.3%
150 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
2 Each
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 191 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 286.6 g       Temp: 20 °C       CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
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
8 L Sparge 80 °C 67 °C 20 min
31.5 L Strike 67 °C 67 °C 60 min
Starting Mash Thickness: 0.9 L/kg
Starting Grain Temp: 67 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 0.9 L/kg 9.5
Mash volume with grains 16.4
Grain absorption losses -10.5
Remaining sparge water volume (equipment estimates 37.7 L) 37
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.8 L) 35
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 30
Going into fermentor 30
Total: 46.4  
Equipment Profile Used: System Default
"ROYALTY BELGIAN TRIPEL" Belgian Tripel beer recipe by RENATO D.. All Grain, ABV 8.38%, IBU 40.27, SRM 5.99, Fermentables: (Pilsner, Vienna, Oat Malt, Abbey Malt, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Saaz, Fuggles)
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  • Last Updated: 2020-10-09 19:03 UTC