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Observance Tripel

329 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.101 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 329 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Thursday May 22nd 2014
1.101
1.007
12.3%
41.4
4.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Belgian - Pilsner13 lb Pilsner 37 1.6 77.8%
3.50 oz German - Melanoidin3.5 oz Melanoidin 37 25 1.3%
3.50 lb Candi Syrup - Belgian Candi Sugar - Clear/Blond (0L)3.5 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 46 0 20.9%
16.72 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Tettnanger2.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 39.15 83.3%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 10 min 2.21 16.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
3.50 lb belgian candi sugar Other Boil 10 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
3 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
63 - 77 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 624 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
49 10 5 70 70 62
added: 1.1 gr Gypsum, 2.5 gr Epsom salt, 3.2 gr Calcium Chloride - added to mash


0.8gr Gypsum, 1.6 gr CaCl, 1.3 gr Epsom salt added to Sparge water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Temperature -- 131 °F 10 min
Temperature -- 149 °F 90 min
Temperature -- 155 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.13 16.5  
Mash volume with grains 5.19 20.8  
Grain absorption losses -1.65 -6.6  
Remaining sparge water volume (equipment estimates 5.38 g | 21.5 qt) 6.77 27.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.6 g | 30.4 qt) 9 36  
Volume increase from sugar/extract (late additions) 0.26 1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 10.9 43.6
Equipment Profile Used: System Default
 
Notes



start fermentation at 64...raise a dgr/day to 70 dgrs

Mash in at 131F for 10 minutes

Raise to 149F for 90 minutes

Raise up to 155F for 30 minutes

Raise to 168F for mashout

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  • Last Updated: 2026-03-17 19:33 UTC