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Belgium Tripel

267 calories 23.7 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.8 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 77% (brew house)
Hop Utilization: 99%
Calories: 267 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created Saturday December 11th 2021
1.081
1.015
8.7%
41.2
3.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.50 lb Belgian - Pilsner13.5 lb Pilsner 37 1.6 87.1%
2 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)2 lb Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 0 12.9%
15.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 11.95 25%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 6.4 12.5%
2 oz Saaz2 oz Saaz Hops Pellet 3.5 Boil 30 min 18.37 50%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 30 min 4.47 12.5%
4 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.06 gal Strike 95 °F 15 min
Infusion 122 °F 15 min
Infusion 131 °F 15 min
144 °F 30 min
148 °F 90 min
Sparge 170 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Chalk Water Agt Mash 1 hr.
2.20 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 oz Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - Belgian Ale W OYL-028
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
J2 Chapel Hill
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 4.6 g | 18.4 qt) 4.68 18.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.72 g | 30.9 qt) 7.8 31.2  
Volume increase from sugar/extract (late additions) 0.18 0.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5.5 22  
Total: 9.74 39
 
Notes

Brewed on 11 Dec with Bob Miller
SsBt RIMS made step mash a bit sloppy as I had a hard time hitting temp goals
OG: 1081
Pitched at 64 deg and fermented for 7 days at 69 deg

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  • Last Updated: 2021-12-12 11:53 UTC