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drie1

272 calories 25.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 35 liters (ending kettle volume)
Pre Boil Size: 40.53 liters
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Staelen Stevin
Calories: 272 calories (Per 330ml)
Carbs: 25.8 g (Per 330ml)
Created: Friday June 13th 2025
1.088
1.019
9.1%
25.0
15.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg The Swaen - Swaen Pilsner5 kg Swaen Pilsner 38 3.84 39.7%
1 kg Weyermann - Carahell1 kg Carahell 34 25.19 7.9%
1.50 kg Dingemans - Munich MD1.5 kg Munich MD 36.5 15.31 11.9%
0.10 kg Weyermann - Caramunich Type 10.1 kg Caramunich Type 1 33.5 91.9 0.8%
0 g Dingemans - Mroost 900 MD Chocolate Malt0.001 g Mroost 900 MD Chocolate Malt 32 905.81 0%
4 kg Dingemans - Pale Ale 4 kg Pale Ale 37.72 8.91 31.7%
1 kg Cane Sugar1 kg Cane Sugar - (late boil kettle addition) 46 7.9%
12.60 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Saaz40 g Saaz Hops Pellet 3.5 Boil 60 min 8.72 42.6%
28 g Fuggles28 g Fuggles Hops Leaf/Whole 4.5 Boil 60 min 7.14 29.8%
13 g Citra13 g Citra Hops Leaf/Whole 11 Boil 15 min 4.02 13.8%
13 g Brewer's Gold13 g Brewer's Gold Hops Leaf/Whole 9 Boil 30 min 5.09 13.8%
94 g / 0.00 €
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 259 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 361.9 g       Temp: 18 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 50 L. Suggest reducing initial water volume to 37.74 L and adding 4.6 L sparge/top-off. 42.3
Strike water volume at mash thickness of 3.7 L/kg 42.3
Mash volume with grains 50
Grain absorption losses -11.6
Remaining sparge water volume 10.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 40.6 L) 40.5
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil volume (equipment estimates 35 L) 35
Estimated amount in fermentor 35
Total: 53  
Equipment Profile Used: System Default
 
Notes

This is a testing batch for a Citra hop "tripel."

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  • Last Updated: 2026-03-19 13:24 UTC