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Belgian Triple

276 calories 22.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.59 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 276 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)
Created: Monday February 12th 2024
1.084
1.013
9.3%
34.0
6.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.40 lb Dingemans - Belgian Pilsner Malt8.4 lb Belgian Pilsner Malt 37 1.6 82.8%
0.45 lb Dingemans - Aromatic Malt0.45 lb Aromatic Malt 36.3 19 4.4%
0.30 lb Munich0.3 lb Munich 37 6 3%
1 lb Candi Syrup - Belgian Candi Syrup - Simplicity1 lb Belgian Candi Syrup - Simplicity 32 1 9.9%
10.15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Artisan - Saaz (Czech)0.6 oz Saaz (Czech) Hops Pellet 5.2 First Wort 0 min 17.21 25%
0.60 oz Hallertau Mittelfruh0.6 oz Hallertau Mittelfruh Hops Pellet 4.1 Boil 60 min 12.34 25%
0.60 oz Hallertau Mittelfruh0.6 oz Hallertau Mittelfruh Hops Pellet 4.1 Boil 10 min 4.47 25%
0.60 oz Yakima Chief Hops - German Tettnang0.6 oz German Tettnang Hops Pellet 4.5 Boil 0 min 25%
2.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.70 g Gypsum Water Agt Mash 1 hr.
1.50 g Irish Moss Fining Boil 15 min.
0.78 g Wyeast - Beer Nutrient Other Boil 15 min.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 287 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 29 42 77 10 221.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.6 qt Infusion -- 148 °F 45 min
Infusion -- 158 °F 30 min
Temperature -- 170 °F 15 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.9 g | 23.6 qt) 4.9 19.6  
Mash volume with grains (equipment estimates 6.63 g | 26.5 qt) 5.63 22.5  
Grain absorption losses -1.14 -4.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 4.59 g | 18.4 qt) 3.59 14.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.25 13  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.25 g | 13 qt) 3 12  
Total: 4.9 19.6
Equipment Profile Used: System Default
 
Notes

Ferment by pitching at 65 F (16 C) letting free rise no higher than 75 F (24 C). Let free fall to condition in a keg or fermenter for another week or so before packaging

https://www.youtube.com/watch?v=hv-IWFXojzI

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  • Last Updated: 2024-09-15 12:12 UTC