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Aitvarė

246 calories
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 15 liters
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 246 calories (Per 355mL)
Share: <EMBED>
1.075
1.011
8.51%
34.61
3.41
5.4
 
Fermentables
Amount Fermentable PPG °L Bill %
4 kg Dingemans - Pilsen4 kg Dingemans - Pilsen 38 1.6 88.9%
0.5 kg Sucrose0.5 kg Sucrose - (late addition) 46 0 11.1%
4.5 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU
22 g Magnum22 g Magnum Hops Leaf/Whole 11 Boil 60 min 29.77
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Leaf/Whole 4.6 Boil 25 min 3.93
10 g Styrian Goldings10 g Styrian Goldings Hops Leaf/Whole 3.7 Boil 5 min 0.91
 
Mash Guidelines
Amount Description Type Temp Time
--Temperature62 °C30 min
--Temperature66 °C30 min
--Temperature71 °C15 min
--Temperature77 °C5 min
Starting Mash Thickness: 2.75 L/kg
 
Other Ingredients
Amount Name Type Use Time
0.3 g Calcium Chloride Water Agt Mash 1 hr.
0.5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Amount:
1
Attenuation (custom):
84%
Flocculation:
High
Optimum Temp:
18 - 29 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose + fresh yeast       CO2 Level: 3 Volumes
 
Target Water Profile: Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 8.11 32.4  
Strike water volume at mash thickness of 1.3 qt/lb 2.87 11.5  
Remaining sparge water volume 5.24 21  
Grain absorption losses -2.21 -8.8  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 5.65 22.6  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses -0 -0  
Amount going into fermentor 4.23 16.9  
Total: 8.11 32.4
 
Notes
Pitch at 18-19°C with very fresh yeast. Allow it to rise to 21-22°C.
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Last Updated: 2019-03-01 22:58 UTC