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Tripel

276 calories 21.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 70% (brew house)
Source: False Hope Brewing
Calories: 276 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Friday July 31st 2026
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1.084
1.012
9.5%
37.5
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Great Western - Superior Pilsen (1.6 °L)14 lb Superior Pilsen (1.6 °L) 35 1.6 75.7%
0.75 lb Briess - Aromatic Munich Malt 20L0.75 lb Aromatic Munich Malt 20L 35.4 20 4.1%
0.50 lb Weyermann - Barke Munich Malt0.5 lb Barke Munich Malt 37 8 2.7%
1.75 lb Cane Sugar1.75 lb Cane Sugar - (late boil kettle addition) 46 0 9.5%
0.25 lb Honey0.25 lb Honey - (late boil kettle addition) 35 2 1.4%
0.25 lb Brown Sugar0.25 lb Brown Sugar - (late fermenter addition) 45 15 1.4%
1 lb Grapefruit1 lb Grapefruit - (late fermenter addition) 2.75 0 5.4%
18.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 First Wort 0 min 12.42 25%
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 16.13 25%
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 10 min 5.85 25%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Whirlpool 0 min 3.06 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 10 min.
2 tbsp Irish Moss Fining Boil 15 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
63 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 147 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 22.15 psi       Temp: 68 °F       CO2 Level: 2.15 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
8 gallons of water:
2g Gypsum
2g Epsom
5g CaCl
2g Baking Soda
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal Strike 148 °F 148 °F 45 min
Steeping 148 °F 158 °F 30 min
Steeping 158 °F 170 °F 15 min
2 gal Sparge 170 °F 170 °F --
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.67 26.7  
Mash volume with grains 7.89 31.6  
Grain absorption losses -1.91 -7.6  
Remaining sparge water volume (equipment estimates 2.48 g | 9.9 qt) 1.98 7.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 8.66 34.6
Equipment Profile Used: System Default
 
Notes

Add 1 5/8 lb sugar and 1/8 lb honey at 30 minutes and remaining 1/8 lb of sugar and 1/8 lb honey at 5 minutes.

Ferment 1 week at 70 degrees followed by 2 weeks at 64 degrees.
Add peeled pink grapefruit and 4 oz brown sugar at 60 hours fermentation.

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  • Last Updated: 2026-07-31 19:29 UTC