Tripel - Beer Recipe - Brewer's Friend

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Tripel

237 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BYO mag
No Chill: 30 minute extended hop boil time
Calories: 237 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Monday March 27th 2017
1.078
1.010
8.9%
27.5
9.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.20 kg German - Pilsner7.2 kg Pilsner 38 1.6 89.4%
0.40 kg Gladfield - Vienna Malt0.4 kg Vienna Malt 37.4 3.45 5%
0.45 kg Invert Sugar Syrup0.45 kg Invert Sugar Syrup 36 1 5.6%
8.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Hallertau Tradition (Germany)15 g Hallertau Tradition (Germany) Hops Pellet 4 Boil 60 min 5.71 25.9%
27 g Saaz27 g Saaz Hops Pellet 3.5 Whirlpool 60 min 1.97 46.6%
16 g Mosaic16 g Mosaic Hops Pellet 13 Boil 60 min 19.79 27.6%
58 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Brewtan B Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
6.38 ml Hydrochloric acid Water Agt Mash 1 hr.
25 g corriander Spice Boil 20 min.
3 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 159 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       CO2 Level: 3 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
3g CaCl2, 2g Brewtan B, 1ml HCl in mash water to get ph to 5.4
2g CaSO4 in boil
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L strike 125f/51c to hit 113f/45c Infusion 51 °C 45 °C 20 min
9.5 L 100c to hit 144/66c Infusion 100 °C 66 °C 30 min
11 L 100c to hit 158f/70c Infusion 100 °C 70 °C 30 min
10 L Result in FG 1075 Sparge -- 76 °C --
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 15.2
Mash volume with grains (equipment estimates 17.1 L) 20.2
Grain absorption losses -7.6
Remaining sparge water volume (equipment estimates 22.7 L) 20
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 29.7 L) 27
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 3.1
Going into fermentor 24
Total: 35.2  
Equipment Profile Used: System Default
 
Notes

Check Ph as could be high with just pilsener
Boil for tot 90 mins
Fermentation is critical Start with a 2 L starter (count est 295 billion) Save a little for priming.
Pitch at 19c (66f) let free rise to 21c (70f) in fermentor tot 10 days.
Add invert sugar after High Krausen.
Good aeration. High carbonation up to 3 Vols

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  • Last Updated: 2022-06-25 06:34 UTC