Belgian Triple - Beer Recipe - Brewer's Friend

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Belgian Triple

259 calories 20.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.34 gallons
Post Boil Size: 6.65 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 58% (brew house)
Hop Utilization: 96%
Calories: 259 calories (Per 12oz)
Carbs: 20.3 g (Per 12oz)
Created: Tuesday October 27th 2020
1.079
1.011
8.8%
36.6
6.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 47.4%
1 lb Cane Sugar1 lb Cane Sugar 46 0 5.3%
9 lb German - Vienna9 lb Vienna 37 4 47.4%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Tettnanger2.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 33.3 83.3%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 15 min 3.3 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc tablet Water Agt Mash --
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 oz Bitter Orange Peel Flavor Boil --
0.50 tsp Coriander Seed Spice Boil --
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 7.8 oz       Temp: 68 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 7 7 12 16 35
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.53 gal Strike 164 °F 149 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.75 27  
Mash volume with grains 8.19 32.8  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 3.54 g | 14.2 qt) 4.02 16.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 8.34 33.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.65 26.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.65 g | 26.6 qt) 5.5 22  
Total: 10.77 43.1
Equipment Profile Used: System Default
 
Notes

6.75 gal heated to 186. Dropped to 176 then stirred to 165. Dough in with additional temp drop to 151. Stirred until 149.5. PH was 5.4. Fell on its own to 148.3. Added another qt of boiling water ZERO change. Continued to reduce to 147.2. In the future let it go at 1.5 to 2 above final target.
8.5 gal collected into boil kettle after allowing mash tun to drip for 30 more minutes. Boiled for about 75 min. 5.75 gal into fermenter at 1.075. Forgot Clarifying tablet.
After 16 days 4.8 gal of beer (50 bottles) was packaged in Belgian bottles with 10 oz (283 grams of sugar) along with a small Kveik yeast starter to assist in rapid carbonation and stored at 78° for a week.

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  • Last Updated: 2020-11-30 17:29 UTC