Belgian Trippel - Beer Recipe - Brewer's Friend

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Belgian Trippel

315 calories 28 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.082 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Marc
Hop Utilization: 98%
Calories: 315 calories (Per 12oz)
Carbs: 28 g (Per 12oz)
Created: Saturday March 13th 2021
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Belgian - Pilsner14 lb Pilsner 37 1.6 73.7%
2 lb Flaked Corn2 lb Flaked Corn 40 0.5 10.5%
3 lb Belgian Candi Sugar - Clear/Blond (0L)3 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 15.8%
19 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.75 oz Styrian Goldings1.75 oz Styrian Goldings Hops Pellet 5.5 Boil 90 min 22.98 70%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 1.94 20%
0.25 oz Saaz0.25 oz Saaz Hops Pellet 3.5 Aroma 0 min 10%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1.50 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 90 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 188 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.9       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
I use city water that was ran through GE under the counter filtration system and treated with Five Star ph stabilizer.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 qt PROTEIN REST Strike 128.4 °F 122 °F 30 min
12 qt STARCH CONVERSION Infusion 212 °F 150 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5 20  
Mash volume with grains 6.28 25.1  
Grain absorption losses -2 -8  
Remaining sparge water volume (equipment estimates 5.6 g | 22.4 qt) 4.5 18  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 8.59 g | 34.4 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 6.25 g | 25 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 6.25 25  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

In a 10 gallon mash tun with false bottom and valve, heat 20 quarts of water to 128.4 degrees, add 5 star ph stabilizer and dissolve. Add grains and hold at 122 degrees for a 30 minute protein rest. Add 12 quarts of boiling water and hold at 150 degrees for a 60 minute starch conversion. Add heat and raise temperature to 168 degrees for mash out. Sparge with 200 degree water to 7.5 gallons. Bring to a boil and add bittering hops after 75 minutes add flavoring hops and whirlfloc tablet. After 80 minutes, add candy sugar. After 90 minutes, add aroma hops turn off heat and cool to 68 degrees. Pour cooled wort to fermenter with
all the yeast from a previous 6 gallon batch of beer. Ferment for 1 week then transfer to secondary carboy and ferment and clarify for 2 weeks. Transfer to bottling bucket and add sugar that was boiled with 16 oz. of water. Bottle condition for at least 2 weeks. Should improve with age.

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  • Last Updated: 2021-03-14 18:43 UTC