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It's a Trap[pist]

259 calories 25.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 259 calories (Per 12oz)
Carbs: 25.5 g (Per 12oz)
Created: Saturday December 27th 2025
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OG: 1.074 FG: 1.018 ABV: 7.5% IBU: 29

1.078
1.018
7.9%
24.8
6.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Weyermann - Pilsner11 lb Pilsner 36 1.5 75.2%
2 lb Invert Sugar Syrup2 lb Invert Sugar Syrup 36 1 13.7%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 6.8%
0.62 lb Bestmalz - BEST Melanoidin0.62 lb BEST Melanoidin 34.5 27 4.2%
14.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Yakima Valley Hops - Perle1 oz Perle Hops Pellet 5.5 Boil 60 min 19.14 50%
1 oz Saaz1 oz Saaz Hops Pellet 2.7 Boil 20 min 5.69 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp gypsum (calcium sulfate) Water Agt Mash 1 hr.
0.25 tsp Epsom Salt (MgSO4) Water Agt Mash 1 hr.
0.13 tsp chalk Water Agt Mash 0 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 125 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 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
4.5 gal Infusion 165 °F 152 °F 90 min
3 gal Sparge 180 °F 165 °F 5 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.79 15.1  
Mash volume with grains 4.8 19.2  
Grain absorption losses -1.58 -6.3  
Remaining sparge water volume (equipment estimates 4.45 g | 17.8 qt) 4.37 17.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.17 0.7  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.16 32.6
Equipment Profile Used: System Default
 
Notes

O.G. 1.071-72
F.G. 1.008
ABV: 8.4-8.5%

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  • Last Updated: 2026-01-19 17:17 UTC