Tripel Trouble - Beer Recipe - Brewer's Friend

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Tripel Trouble

264 calories 19.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.42 liters
Post Boil Size: 20.45 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 264 calories (Per 12oz)
Carbs: 19.1 g (Per 12oz)
Created: Monday September 6th 2021
1.081
1.009
9.6%
31.5
6.0
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg Gladfield - German Pilsner Malt5.5 kg German Pilsner Malt 37.3 2.03 76.4%
0.70 kg Cane Sugar0.7 kg Cane Sugar - (late boil kettle addition) 46 0 9.7%
0.60 kg Gladfield - Vienna Malt0.6 kg Vienna Malt 37.4 3.45 8.3%
0.25 kg Rice Hulls0.25 kg Rice Hulls 0 0 3.5%
0.15 kg Gladfield - Light Crystal Malt0.15 kg Light Crystal Malt 35.4 31.98 2.1%
7.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
55 g Tettnanger55 g Tettnanger Hops Pellet 4.5 Boil 60 min 27.31 64.7%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 10 min 4.2 35.3%
85 g / $ 0.00
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 391 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Brisbane Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 65 °C 65 °C 90 min
5 L Sparge 65 °C 65 °C 5 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 25 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 16.3
Mash volume with grains 20.5
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 19.7 L) 16.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.5 L) 25.4
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 20 L) 20.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.5 L) 20
Total: 32.8  
Equipment Profile Used: System Default
 
Notes

single infusion

2L yeast starter

Ramp fermentation from 18C to 24C over 3 weeks

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-11-05 01:11 UTC