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HB Belgian Trippel

237 calories 17.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 16.0 °P (recipe based estimate)
Post Boil Gravity: 18.9 °P (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 237 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)
Created: Saturday January 31st 2026
18.9 °P
2.5 °P
9.0%
25.8
3.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Briess - Pilsen Malt 2-Row4.5 kg Pilsen Malt 2-Row 37 1.2 69.2%
1 kg Briess - Goldpils Vienna Malt1 kg Goldpils Vienna Malt 36.8 3.5 15.4%
1 kg Belgian Candi Sugar - Clear/Blond (0L)1 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 15.4%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Magnum14 g Magnum Hops Pellet 15 Boil 60 min 22.05 35%
26 g Hallertau Mittelfruh26 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 3.71 65%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Chalk Water Agt Sparge 1 hr.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Sparge 1 hr.
6.20 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 496 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 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
13.75 L Strike 69 °C 65 °C 40 min
16.57 L Sparge 76 °C 76 °C 90 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 19 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.8
Mash volume with grains 17.4
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 18.9 L) 17
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 26.9 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 30.7  
Equipment Profile Used: System Default
"HB Belgian Trippel" Belgian Tripel beer recipe by Brewer #182916. All Grain, ABV 8.96%, IBU 25.76, SRM 3.55, Fermentables: (Pilsen Malt 2-Row, Goldpils Vienna Malt, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Magnum, Hallertau Mittelfruh) Other: (Chalk, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Baking Soda, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2026-01-31 06:54 UTC