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Aitvarė

246 calories 20 carbs
Beer Stats
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)
Carbs: 20 g (Per 355mL)
Created Tuesday April 15th 2014
1.075
1.011
8.51%
34.61
3.41
5.4
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4 kg Dingemans - Pilsen4 kg Dingemans - Pilsen 38 1.6 88.9%
0.50 kg Sucrose0.5 kg Sucrose - (late addition) 46 0 11.1%
4.5 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
22 g Magnum22 g Magnum Hops Leaf/Whole 11 Boil 60 min 29.77 52.4%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Leaf/Whole 4.6 Boil 25 min 3.93 23.8%
10 g Styrian Goldings10 g Styrian Goldings Hops Leaf/Whole 3.7 Boil 5 min 0.91 23.8%
 
Mash Guidelines
Amount Description Type Temp Time
Temperature 62 °C 30 min
Temperature 66 °C 30 min
Temperature 71 °C 15 min
Temperature 77 °C 5 min
Starting Mash Thickness: 2.75 L/kg
 
Other Ingredients
Amount Name Type Use Time
0.30 g Calcium Chloride Water Agt Mash 1 hr.
0.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
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 1.31784 qt/lb 2.91 11.6  
Remaining sparge water volume 5.2 20.8  
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