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BdK Saffran Tripel 20L

260 calories 21.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 2 liters
Pre Boil Gravity: 1.070 (recipe based estimate)
Post Boil Gravity: 1.848 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Magnus Keijser
Calories: 260 calories (Per 330ml)
Carbs: 21.8 g (Per 330ml)
Created: Sunday July 6th 2025
1.085
1.014
9.3%
36.7
4.4
5.4
311.74
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6,000 g Weyermann - Pilsner6000 g Pilsner kr 25.00 / kg
kr 150.00 		36 1.5 80.5%
450 g Cane Sugar450 g Cane Sugar - (late boil kettle addition) kr 0.05 / kg
kr 0.02 		46 0 6%
300 g Weyermann - Munich Type I300 g Munich Type I kr 25.00 / kg
kr 7.50 		38 6 4%
400 g Belgian Candi Sugar - Clear/Blond (0L)400 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) kr 79.02 / kg
kr 31.61 		38 0 5.4%
300 g Weyermann - German - Pale Ale300 g German - Pale Ale kr 24.00 / kg
kr 7.20 		39 2.3 4%
7,450 g / kr 196.33
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g East Kent Goldings18 g East Kent Goldings Hops kr 0.63 / g
kr 11.34 		Pellet 5.2 Boil 60 min 9.94 14.3%
18 g Spalter Select18 g Spalter Select Hops kr 0.39 / g
kr 7.02 		Pellet 5.7 Boil 60 min 10.89 14.3%
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 30 min 11.01 23.8%
30 g Saaz30 g Saaz Hops kr 0.63 / g
kr 18.90 		Pellet 3.2 Boil 5 min 2.03 23.8%
30 g Fuggles30 g Fuggles Hops Pellet 4.5 Boil 5 min 2.86 23.8%
126 g / kr 37.26
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsym kr 59.00 / kg
kr 0.06 		Water Agt Mash 1 hr.
12 ml Lactic acid kr 196.00 / L
kr 2.35 		Water Agt Mash 1 hr.
1 g Table Salt kr 1.20 / kg
kr 0.00 		Water Agt Mash 1 hr.
1 g Protafloc kr 0.98 / g
kr 0.98 		Fining Boil 15 min.
8 g Coriander seed kr 0.35 / g
kr 2.80 		Spice Boil 5 min.
2 g Saffran kr 32.00 / g
kr 64.00 		Spice Boil 5 min.
2 ml Endozym Protease GF kr 3,980.00 / kg
kr 7.96 		Fining Primary 0 min.
kr 78.15
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
kr 0.00 / each
kr 0.00
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 143 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.84 bar       Temp: 20 °C       CO2 Level: 2.44 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Temperature -- 64 °C 50 min
Temperature -- 70 °C 15 min
Temperature -- 77 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 15.3 L) 27.5
Mash volume with grains (equipment estimates 19.6 L) 31.9
Grain absorption losses -6.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 7.8 L) 20
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 2
Top off amount 18
Volume into fermentor 20
Total: 27.5  
Equipment Profile Used: System Default
"BdK Saffran Tripel 20L" Belgian Tripel beer recipe by Magnus Keijser. BIAB, ABV 9.31%, IBU 36.73, SRM 4.37, Fermentables: ( Pilsner, Cane Sugar, Munich Type I, Belgian Candi Sugar - Clear/Blond (0L), German - Pale Ale) Hops: (East Kent Goldings, Spalter Select, Fuggles, Saaz) Other: (Gypsym, Lactic acid, Table Salt, Protafloc, Coriander seed, Saffran, Endozym Protease GF)
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  • Last Updated: 2025-07-06 10:42 UTC