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Pink Peppercorn Tripel

220 calories 14 carbs
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Efficiency: 75% (brew house)
Calories: 220 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Monday March 28th 2011
1.068
1.005
8.32%
44.48
5.22
n/a
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9 lb Belgian Pilsen Malt9 lb Belgian Pilsen Malt 34 2 72%
1 lb Belgian Pale Wheat Malt1 lb Belgian Pale Wheat Malt 34 2 8%
0.50 lb Belgian Carapils0.5 lb Belgian Carapils 33 2 4%
1 lb Candi Sugar, Clear1 lb Candi Sugar, Clear 42 0 8%
1 lb Turbinado1 lb Turbinado 44 10 8%
12.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Styrian Golding (Slovenia)1 oz Styrian Golding (Slovenia) Hops Leaf/Whole 5.25 Boil 30 min 25%
1 oz Styrian Golding (Slovenia)1 oz Styrian Golding (Slovenia) Hops Leaf/Whole 5.25 Boil 90 min 25%
1 oz Saaz (Czech)1 oz Saaz (Czech) Hops Leaf/Whole 3.75 Boil 15 min 25%
1 oz Saaz (Czech)1 oz Saaz (Czech) Hops Leaf/Whole 3.75 Boil 5 min 25%
 
Mash Guidelines
Amount Description Type Temp Time
Mash In Infusion 148 °F 90 min
Mash out Infusion 175 °F 10 min
 
Other Ingredients
Amount Name Type Use Time
0.03 lb Pink Peppercorns Other Boil 90 min.
0.01 lb Whirlfloc Tablet Other Boil 90 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.21 36.9  
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Remaining sparge water volume 4.53 18.1  
Grain absorption losses -1.56 -6.3  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.4 29.6  
Boil off losses -2.25 -9  
Hops absorption losses -0.15 -0.6  
Amount going into fermentor 5 20  
Total: 9.21 36.9
 
Notes

Grind pink peppercorns and add at flameout. Add sugar additions around day 3-5 of primary fermentation. This beer needs to age for several months before serving.

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  • Last Updated: 2011-03-28 06:58 UTC