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Straffe Hendrik

247 calories 19.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 73% (brew house)
Source: marc
Calories: 247 calories (Per 330ml)
Carbs: 19.9 g (Per 330ml)
Created: Sunday October 4th 2015
1.081
1.012
9.1%
30.7
19.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg Belgian - Pilsner2 kg Pilsner 37 2.77 41.6%
0.50 kg Belgian Candi Sugar - Clear/Blond0.5 kg Belgian Candi Sugar - Clear/Blond 38 10.4%
0.15 kg Belgian - Caramel Pils0.15 kg Caramel Pils 34 19.85 3.1%
0.15 kg Belgian - Cara 45L0.15 kg Cara 45L 34 110.58 3.1%
1 kg Belgian - Pale Ale1 kg Pale Ale 38 7.58 20.8%
1 kg Belgian - Munich1 kg Munich 38 14.51 20.8%
0.01 kg Belgian - De-Bittered Black0.01 kg De-Bittered Black 34 1508.91 0.2%
4.81 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Styrian Goldings15 g Styrian Goldings Hops Leaf/Whole 3.5 Boil 70 min 8.4 17.6%
15 g Styrian Goldings15 g Styrian Goldings Hops Leaf/Whole 3.5 Aroma 5 min 1.62 17.6%
20 g Saaz20 g Saaz Hops Leaf/Whole 3.1 Boil 70 min 9.92 23.5%
20 g Saaz20 g Saaz Hops Leaf/Whole 3.1 First Wort 0 min 5.82 23.5%
15 g Styrian Goldings15 g Styrian Goldings Hops Leaf/Whole 3.5 First Wort 0 min 4.93 17.6%
85 g / $ 0.00
 
Yeast
Wyeast - Flanders Golden Ale 3739
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Med-Low
Optimum Temp:
18 - 27 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Scheveningen Q3 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43 8 56 51 48 171
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 53 °C 30 min
Temperature -- 65 °C 45 min
Temperature -- 70 °C 45 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.9
Mash volume with grains 15.8
Grain absorption losses -4.3
Remaining sparge water volume (equipment estimates 12.1 L) 11.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 20.1 L) 20
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 14
Going into fermentor 14
Total: 24.9  
Equipment Profile Used: System Default
 
Notes

Brewery data:
Straffe Hendrik, Brugse Tripel
19 EBC(Dark for a Tripel)/35 EBU/19.5 Plato(O.G. 1.081)/9 Vol% Alc
Saaz and Styrian Goldings hops
6 types of Malt
My guess:

  • Lot of dextrins
  • Tripel -> so probably white candi for low FG (Brewery says: OG 1.081 and 9 Vol% that implies 83% attenuation)
    Att. 1/10@100%+9/10@78%->80%, so perhaps even more candi?
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  • Last Updated: 2016-02-06 19:22 UTC