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Chrono Tripel

254 calories 22.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.49 gallons
Post Boil Size: 4.99 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Slade
Calories: 254 calories (Per 12oz)
Carbs: 22.3 g (Per 12oz)
Created: Wednesday October 13th 2021
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1.077
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Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Belgian - Pilsner12.5 lb Pilsner 37 1.6 86.2%
1 lb Dingemans - Belgian Cara 8 Pils Malt1 lb Belgian Cara 8 Pils Malt 30 6 6.9%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 6.9%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 18.48 50%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 6.42 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden Tablets Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 21.67 psi       Temp: 38 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
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
Temperature 152 °F 151 °F 60 min
Mashout Temperature 171 °F 171 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume 8.43 33.7  
Mash volume with grains 9.51 38  
Grain absorption losses -1.69 -6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 6.49 26  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.99 20  
Top off amount 0.01 0  
Volume into fermentor 5 20  
Total: 8.43 33.7
Equipment Profile Used: System Default
 
Notes

Add 1lb clear belgian candi sugar at 15 minutes left in the boil.

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  • Public: Yup, Shared
  • Last Updated: 2021-12-09 18:40 UTC