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Belgian Tripel-for bourbon

259 calories 24.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 575 gallons (fermentor volume)
Pre Boil Size: 621 gallons
Post Boil Size: 575 gallons
Pre Boil Gravity: 17.6 °P (recipe based estimate)
Post Boil Gravity: 19.0 °P (recipe based estimate)
Efficiency: 80% (brew house)
Source: Matt Van Wyk
Calories: 259 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)
Created: Sunday January 25th 2026
19.0 °P
4.2 °P
8.1%
28.7
4.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,155 lb Rahr - North Star Pils1155 lb North Star Pils 36.3 1.7 78.6%
150 lb Cane Sugar150 lb Cane Sugar 46 0 10.2%
55 lb Dingemans - Aromatic Malt55 lb Aromatic Malt 36.3 19 3.7%
55 lb Torrified Wheat55 lb Torrified Wheat 36 2 3.7%
55 lb Flaked Oats55 lb Flaked Oats 33 2.2 3.7%
1,470 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
48 oz Hopsteiner - Helios48 oz Helios Hops Pellet 19.5 Boil 90 min 27.01 35.3%
88 oz Tettnanger88 oz Tettnanger Hops Pellet 3.5 Boil 5 min 1.66 64.7%
136 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
160 g Gypsum Water Agt Mash 0 min.
400 ml Phosphoric acid Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - B48 Triple Double
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 41284 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 1 5 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
362.25 gal Strike 166 °F 152 °F 30 min
Starting Mash Thickness: 1.15 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 582.35 gal (2329.4 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 570.35 gal (2281.4 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 485.1 gal (1940.4 qt) 379.5 1518  
Strike water volume at mash thickness of 1.15 qt/lb 379.5 1518  
Mash volume with grains 485.1 1940.4  
Grain absorption losses -165 -660  
Remaining sparge water volume (equipment estimates 357.03 g | 1428.1 qt) 395.68 1582.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 11.07 44.3  
Pre boil volume (equipment estimates 582.35 g | 2329.4 qt) 621 2484  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -5.1 -20.4  
Post boil Volume 575 2300  
Going into fermentor 575 2300  
Total: 775.18 3100.7
Equipment Profile Used: System Default
"Belgian Tripel-for bourbon" Belgian Tripel beer recipe by Matt Van Wyk. All Grain, ABV 8.14%, IBU 28.67, SRM 4.88, Fermentables: (North Star Pils, Cane Sugar, Aromatic Malt, Torrified Wheat, Flaked Oats) Hops: (Helios, Tettnanger) Other: (Calcium Chloride (dihydrate), Gypsum, Phosphoric acid)
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  • Last Updated: 2026-02-03 18:08 UTC