Belgian Tripel 2 - Beer Recipe - Brewer's Friend

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Belgian Tripel 2

230 calories 15.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 75 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 20.46 liters
Post Boil Size: 17.32 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Patrick Miller
Hop Utilization: 98%
Calories: 230 calories (Per 330ml)
Carbs: 15.6 g (Per 330ml)
Created: Saturday October 10th 2020
1.076
1.007
9.0%
22.2
6.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.27 kg Weyermann - Extra Pale Premium Pilsner Malt4.27 kg Extra Pale Premium Pilsner Malt 38 1.5 84.1%
160 g Weyermann - Carahell160 g Carahell 34 10 3.1%
100 g Weyermann - CARABELGE100 g CARABELGE 34 13.6 2%
50 g German - Pale Wheat50 g Pale Wheat 39 1.5 1%
250 g Candi Syrup - Belgian Candi Syrup - Brun Foncé250 g Belgian Candi Syrup - Brun Foncé - (late boil kettle addition) 42 22 4.9%
250 g Belgian Candi Sugar - Clear/Blond (0L)250 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 4.9%
5,080 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Brewferm Melange - Bittering10 g Brewferm Melange - Bittering Hops Pellet 11.5 Boil 90 min 18.15 25%
15 g Saaz15 g Saaz Hops Pellet 3 Boil 20 min 4.02 37.5%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Whirlpool at 75 °C 10 min 37.5%
40 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml Lactic acid Water Agt Mash 1 hr.
2 g BSG - Fermax Yeast Nutrient Other Boil 10 min.
2 g Irish Moss Fining Boil 10 min.
2 ml Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.20 g Gypsum Water Agt Mash 1 hr.
0.30 g Salt Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1.07 Each
Cost:
Attenuation (custom):
87%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 295 B cells required
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
0.89 Each
Cost:
Attenuation (custom):
87%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 295 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 104.9 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 60 60 0
Volvic 24.0 L
Overijse 1.0 L

going with a softer balanced water profile
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 L Strike 44 °C 41 °C 20 min
Steeping 51 °C 51 °C 20 min
Steeping 61 °C 61 °C 30 min
Steeping 63 °C 63 °C 30 min
Steeping 65 °C 65 °C 30 min
9 L Sparge 75 °C 75 °C 20 min
Starting Mash Thickness: 2.75 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 12.6
Mash volume with grains 15.6
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 15.9 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23 L) 20.5
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 16.1 L) 17.3
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 17.2 L) 16
Total: 25.9  
Equipment Profile Used: System Default
 
Notes

Changes from V1

  • Significantly softer water profile and more balanced
  • Aromatic instead of Caramunich I
  • Eliminated Pale Malt
  • Increased Carahell
  • 50:50 homemade candi syrup to candi sugar
    added at flameout
  • Reduced bitterness BU:GU 0.39 to 0.29
  • Reduced mash temp
  • Fermentation temp control
  • Increased carbonation

    Started fermentation at 18 C for several days. It was slow ... and remains slow. Repitched after 5 days but not enough. After 17 days I'm at 1030 so created a new starter with a lot of yeast.
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  • Last Updated: 2021-05-29 06:24 UTC