#11 Triduppel - Beer Recipe - Brewer's Friend

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#11 Triduppel

268 calories 25.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Dark Strong Ale
Boil Time: 90 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 70 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 268 calories (Per 330ml)
Carbs: 25.7 g (Per 330ml)
Created: Wednesday October 21st 2015
1.087
1.019
9.0%
33.6
37.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
10 kg German - Pilsner10 kg Pilsner 38 2.77 43.5%
10 kg United Kingdom - Maris Otter Pale10 kg Maris Otter Pale 38 8.51 43.5%
3 kg Candi Syrup - Belgian Candi Syrup - Dark3 kg Belgian Candi Syrup - Dark 32 211.99 13%
23 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
65 g Northern Brewer65 g Northern Brewer Hops Pellet 10.2 Boil 90 min 23.99 48.1%
35 g Aurora35 g Aurora Hops Pellet 9.6 Boil 20 min 6.88 25.9%
35 g Hallertau Mittelfruh35 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 2.69 25.9%
135 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Gjærnæring Other Boil 15 min.
1 each Whirlfloc Other Boil 15 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 1568 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
70 L Temperature -- 63 °C 90 min
70 L -- -- 77 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 69.23 L. Suggest reducing initial water volume to 45.4 L and adding 23.83 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 73.2 L. Suggest reducing strike water volume to 32.2 L and adding 27.8 L sparge/top-off. 60
Strike water volume at mash thickness of 3 L/kg 60
Mash volume with grains 73.2
Grain absorption losses -20
Remaining sparge water volume (equipment estimates 27.9 L) 28.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.2
Pre boil volume (equipment estimates 69.2 L) 70
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 60
Going into fermentor 60
Total: 88.7  
Equipment Profile Used: System Default
 
Notes

Kjøles til 20 grader.

Gjæring skal starte i romptemp på 18 grader. Naturlig temp.økning i bøtte vil være to-tre grader. Etter stormgjæring (antatt etter 4-5 dager) økes temperaturen gradvis til 22 grader (maks 1 grad/døgn).

Det kan være fornuftig å skumpe veldig forsiktig på bøtte underveis for å holde gjær i suspensjon.

MÅ IKKE få temperaturfall, da kan gjæringa stoppe helt.

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  • Last Updated: 2015-10-23 06:58 UTC