Horehound tripel - Beer Recipe - Brewer's Friend

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Horehound tripel

256 calories 19.6 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 11 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joost Yervante Damad
Calories: 256 calories (Per 330ml)
Carbs: 19.6 g (Per 330ml)
Created: Friday November 6th 2020
1.084
1.011
9.6%
61.2
6.1
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg The Swaen - Green Swaen Vienna1 kg Green Swaen Vienna 36.8 4.5 44.4%
0.75 kg Dry Malt Extract - Light0.75 kg Dry Malt Extract - Light 42 4 33.3%
0.50 kg Cane Sugar0.5 kg Cane Sugar - (late boil kettle addition) 46 0 22.2%
2.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau50 g Hallertau Hops Leaf/Whole 4 Boil 60 min 61.17 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Horehound Herb Boil 10 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 57 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 15.1 L) 12.4
Mash volume with grains (equipment estimates 15.7 L) 13.1
Grain absorption losses -1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 13.6 L) 11
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 8
Volume into fermentor 8
Total: 12.4  
Equipment Profile Used: System Default
"Horehound tripel" Belgian Tripel beer recipe by Joost Yervante Damad. BIAB, ABV 9.58%, IBU 61.17, SRM 6.12, Fermentables: (Green Swaen Vienna, Dry Malt Extract - Light, Cane Sugar) Hops: (Hallertau) Other: (Horehound)
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  • Public: Yup, Shared
  • Last Updated: 2020-11-07 10:06 UTC