P J VAN ROOYEN - Belgian Tripel
240 calories
18.2 g
330 ml
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
60 g |
Saaz60 g Saaz Hops |
|
Pellet |
3.6 |
Boil
|
60 min |
23.48 |
60% |
40 g |
Saaz40 g Saaz Hops |
|
Pellet |
3.6 |
Boil
|
15 min |
7.77 |
40% |
100 g
/ R 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
100 g |
Saaz (Pellet) 100 g Saaz (Pellet) Hops |
|
31.25 |
100% |
100 g
/ R 0.00
|
Priming
Method: co2
Amount: 2.66 bar
Temp: 20 °C
CO2 Level: 3.2 Volumes |
Target Water Profile
Balanced Profile
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
25 L |
Mash In - Make sure all the grains are wet and that there are no dough balls. Add the grains a kilo at a time until they are all in the unit |
Strike |
67 °C |
67 °C |
60 min |
|
Mash Out - Raise the mash temperature to 75C and let rest for 10 minutes before beginning the sparge |
|
75 °C |
75 °C |
10 min |
6 L |
Add sparge water until a pre boil volume of 24L has been reached |
Sparge |
75 °C |
75 °C |
15 min |
Quick Water Requirements
Water |
Liters |
Strike water volume at mash thickness of 3.7 L/kg
|
19.3 |
Mash volume with grains
|
22.8 |
Grain absorption losses
|
-5.3 |
Remaining sparge water volume (equipment estimates 12.4 L)
|
10.2 |
Mash Lauter Tun losses
|
-0.9 |
Volume increase from sugar/extract (early additions)
|
0.6 |
Pre boil volume (equipment estimates 26.2 L)
|
24 |
Boil off losses
|
-5.7 |
Hops absorption losses (first wort, boil, aroma)
|
-0.5 |
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:
|
29.6
|
Equipment Profile Used: |
System Default |
"P J VAN ROOYEN - Belgian Tripel" Belgian Tripel beer recipe by Simon Taylor - Brew it Bru. All Grain, ABV 8.98%, IBU 31.25, SRM 11.72, Fermentables: (Pilsner, Caramunich Type 1, Cane Sugar) Hops: (Saaz) Other: (Irish Moss, Yeast Nutrient)
Last Updated and Sharing
- Public: Nope, Not Shared
- Last Updated: 2023-06-08 10:10 UTC