Belgisk Tripel - Beer Recipe - Brewer's Friend

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Belgisk Tripel

258 calories 22.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 58 liters
Post Boil Size: 52 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 258 calories (Per 330ml)
Carbs: 22.4 g (Per 330ml)
Created: Wednesday December 30th 2020
1.084
1.015
9.0%
25.4
4.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg Belgian - Pilsner8 kg Pilsner 37 1.6 87.4%
0.90 kg Candi Syrup - Belgian Candi Syrup - Simplicity0.9 kg Belgian Candi Syrup - Simplicity - (late boil kettle addition) 32 1 9.8%
0.25 kg Rice Hulls0.25 kg Rice Hulls 0 0 2.7%
9.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Styrian Goldings35 g Styrian Goldings Hops Pellet 3.6 Boil 60 min 10.6 63.6%
20 g Nelson Sauvin20 g Nelson Sauvin Hops Pellet 11.4 Boil 30 min 14.74 36.4%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
2 g Epsom Salt Water Agt Mash 90 min.
4 g Gypsum Water Agt Mash 90 min.
3 g Baking Soda Water Agt Mash 90 min.
3.75 g Polyclar Brewbrite Other Boil 10 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 506 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.5 L Mash in Infusion -- 65 °C 90 min
Mash out -- 77 °C 10 min
12.1 L Sparge Sparge -- 77 °C 20 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 65 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 22.3
Mash volume with grains 27.7
Grain absorption losses -8.3
Remaining sparge water volume (equipment estimates 17.2 L) 44.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.3 L) 58
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 25 L) 52
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 52 L) 25
Total: 67.2  
Equipment Profile Used: System Default
 
Notes

Om du har mulighet, lag starter på 3 liter. Om ikke, bruk minimum 2 pakker gjær

Mesk på 65 grader i 90 min
10 min utmesk på 77 grader
Kok i 60 min
Gjær på 24 grader i tre uker
Coldcrash, juster ned temperaturen over et par dager (2-3 grader om dagen) og hold det så kaldt som mulig (helst rett over frysepunktet) et par dager før fating/ flasking for å felle ut så mye sedimenter som mulig.

Om du har mulighet, dropp den vanlige coldcrashinga og lager ølla rett over frysepunktet i 4-6 uker før du fater. Ved flasking bør du flaske før lagring ved frysepunktet (https://www.homebrewing.org/howto-lager-03.html). Dette har jeg ikke gjort selv før, men tenker man burde vente til flaskene er ferdigkarbonert (2 uker ved romtemperatur) før man lagrer dem på denne måten.

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  • Last Updated: 2020-12-31 10:52 UTC