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MOBIII

254 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 21.58 gallons
Post Boil Size: 20.25 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 63% (brew house)
Hop Utilization: 98%
Calories: 254 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Thursday January 16th 2025
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8.1%
22.9
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
41 lb TexMalt - Llano Pilsner41 lb Llano Pilsner 37 2.1 67.2%
6 lb Root Shoot Malting - Distiller's Malt6 lb Distiller's Malt 36 2 9.8%
6 lb Flaked Corn6 lb Flaked Corn 40 0.5 9.8%
6 lb Corn Sugar - Dextrose6 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 9.8%
2 lb American - Vienna2 lb Vienna 35 4 3.3%
61 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Yakima Chief Hops - MT Hood4 oz MT Hood Hops Pellet 5.3 Boil 60 min 17.98 50%
4 oz Liberty4 oz Liberty Hops Pellet 4 Boil at 212 °F 10 min 4.92 50%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
38 g Gypsum Water Agt Mash 0 min.
8 g Epsom Salt Water Agt Mash 0 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
25 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 494 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 gal Steeping -- 147 °F 90 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 21.8 gal (87.2 qt). Suggest reducing initial water volume to 11.53 gal (46.13 qt) and adding 9.8 gal (39.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 28.46 gal (113.85 qt). Suggest reducing strike water volume to 7.6 gal (30.4 qt) and adding 16.46 gal (65.85 qt) sparge/top-off. 24.06 96.3  
Strike water volume at mash thickness of 1.75 qt/lb 24.06 96.3  
Mash volume with grains 28.46 113.9  
Grain absorption losses -6.88 -27.5  
Remaining sparge water volume (equipment estimates 4.4 g | 17.6 qt) 4.64 18.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 21.33 g | 85.3 qt) 21.58 86.3  
Volume increase from sugar/extract (late additions) 0.47 1.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 20 g | 80 qt) 20.25 81  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 20.25 g | 81 qt) 20 80  
Total: 28.71 114.8
Equipment Profile Used: System Default
 
Notes

finishing gravity goal 1.008
Dip hop: 2oz mosaic cryogenic in 2 gallons of 170 wort
20ml of Silafine
4 tabs of whirlfloc at 5 min of boil
15g yeast nutrient at 15 min of boil
dextrose at 10 min of boil
pitch at 64
Day 1-4 66
Dump dip hop sludge
Day 5-8 70
Day 8-11 68
Day 11-14 45
20ml of silafine

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  • Last Updated: 2026-07-13 13:54 UTC