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La Fin d'Ete 2024

281 calories 25 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Bruce Wenzel
Hop Utilization: 97%
Calories: 281 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created: Thursday October 24th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
21 lb Viking - Pilsner Malt21 lb Pilsner Malt 37 1.9 70.9%
4 lb Cane Sugar4 lb Cane Sugar - (late boil kettle addition) 46 0 13.5%
0.50 lb Weyermann - Acidulated0.5 lb Acidulated $ 3.49 / lb
$ 1.75 		27 3.4 1.7%
8 oz Briess - American Honey Malt8 oz American Honey Malt 37.7 25 1.7%
6 oz Viking - Munich6 oz Munich 36 9.1 1.3%
4 oz Briess - Aromatic Munich Malt 20L4 oz Aromatic Munich Malt 20L 35.4 20 0.8%
3 lb Briess - DME Pilsen Light3 lb DME Pilsen Light 43 2 10.1%
29.62 lbs / $ 1.75
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Magnum1 oz Magnum Hops $ 1.82 / oz
$ 1.82 		Pellet 16.6 Boil 60 min 20.21 35.7%
0.60 oz Goldings0.6 oz Goldings Hops Pellet 4.5 Boil 15 min 1.63 21.4%
0.60 oz Hersbrucker0.6 oz Hersbrucker Hops Pellet 4 Boil 15 min 1.45 21.4%
0.60 oz Saaz0.6 oz Saaz Hops Pellet 3.5 Boil 5 min 0.51 21.4%
2.80 oz / $ 1.82
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Gypsum Water Agt Mash 1 hr.
2.50 tsp Lactic acid $ 1.25 / oz
$ 0.52 		Water Agt Sparge 1 hr.
0.60 oz Bitter Orange Peel Flavor Boil 15 min.
0.60 oz Sweet Orange Peel Flavor Boil 15 min.
0.60 oz Coriander Seed Spice Boil 15 min.
0.50 tsp Wyeast - Beer Nutrient $ 2.32 / oz
$ 0.19 		Water Agt Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
5 ml Glucabuster Water Agt Mash 1 hr.
3 ml Foam Axe $ 2.00 / oz
$ 0.20 		Water Agt Boil 1 hr.
$ 0.92
 
Yeast
Fermentis - SafAle BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
64.4 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 325 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Strike Water Strike 65 °F 145 °F --
Mash in Infusion 145 °F 140 °F 15 min
Ramp and Rest Temperature 140 °F 146 °F 45 min
Ramp and Rest Temperature 146 °F 158 °F 20 min
Mash out Temperature 158 °F 170 °F 10 min
Drain mash tun Batch Sparge 170 °F 170 °F 10 min
5 gal Fill, rest and drain Batch Sparge 170 °F 170 °F 10 min
5 gal Fill, rest and drain Batch Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.61 gal (54.42 qt). Suggest reducing initial water volume to 11.7 gal (46.82 qt) and adding 1.61 gal (6.42 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 7.35 29.4  
Mash volume with grains 9.16 36.7  
Grain absorption losses -2.83 -11.3  
Remaining sparge water volume (equipment estimates 8.8 g | 35.2 qt) 9.49 38  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 13.31 g | 53.2 qt) 14 56  
Volume increase from sugar/extract (late additions) 0.3 1.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.4  
Post boil Volume (equipment estimates 12 g | 48 qt) 12.5 50  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.5 g | 50 qt) 12 48  
Total: 16.85 67.4
Equipment Profile Used: System Default
 
Notes

Batch #146

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  • Last Updated: 2024-10-25 18:54 UTC
  • Snapshot Created: 2024-10-24 18:14 UTC
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