Belgian Tripel - Beer Recipe - Brewer's Friend

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Belgian Tripel

250 calories 20 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 23.82 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Antonis Patedakis
Calories: 250 calories (Per 330ml)
Carbs: 20 g (Per 330ml)
Created: Monday July 25th 2022
1.082
1.012
9.3%
33.0
6.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg American - Pilsner6 kg Pilsner 37 1.8 78.9%
350 g Weyermann - Melanoidin350 g Melanoidin 34.5 27 4.6%
250 g Munich250 g Munich 37 6 3.3%
1 kg Belgian Candi Sugar - Clear/Blond (0L)1 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 13.2%
7.60 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 4.7 Boil 60 min 12.85 22.7%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 4.7 Boil 10 min 4.66 22.7%
30 g Saaz30 g Saaz Hops Pellet 4.3 First Wort 65 min 15.52 27.3%
30 g Tettnanger30 g Tettnanger Hops Pellet 4.5 Boil 0 min 27.3%
110 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Lactic acid Water Agt Mash 0 min.
2 tsp Irish Moss Fining Boil 15 min.
10 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 415 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 197.4 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Rouvas
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 12 7 12 8 107
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27.5 L Infusion 70 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.1 L) 31.3
Mash volume with grains (equipment estimates 38.4 L) 35.7
Grain absorption losses -6.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.6 L) 23.8
Volume increase from sugar/extract (late additions) 0.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 21 L) 21.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 21.5 L) 21
Total: 31.3  
Equipment Profile Used: System Default
 
Notes

Ferment starting at 20 C and let it gradually free rise up to 26 C.
Bottle at 30 days then condition for at least 3 months.

Feedback: Maybe use a non diastaticus strain and softer water.
Overall nice aroma but not very easy drinking.

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  • Last Updated: 2023-06-21 18:22 UTC