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Tripel

247 calories 24.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 23.6 liters (fermentor volume)
Pre Boil Size: 29.83 liters
Post Boil Size: 24.05 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BYO mag
No Chill: 15 minute extended hop boil time
Calories: 247 calories (Per 330ml)
Carbs: 24.7 g (Per 330ml)
Created: Monday March 27th 2017
1.080
1.019
8.0%
27.3
9.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 kg Joe White - Pilsner / Export Pilsner7.5 kg Pilsner / Export Pilsner 36.8 2 90%
0.75 kg Invert Sugar Syrup0.75 kg Invert Sugar Syrup - (late boil kettle addition) 36 1 9%
0.08 kg Weyermann - Aromatic Malt0.08 kg Aromatic Malt 35 20 1%
8.33 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Magnum17 g Magnum Hops Pellet 12.2 Boil 60 min 21.84 48.6%
18 g Hallertau Mittelfruh18 g Hallertau Mittelfruh Hops Pellet 4.3 Boil 10 min 5.42 51.4%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 g Brewtan B Water Agt Mash 1 hr.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 each Campden Tablet Water Agt Mash 1 hr.
1.50 ml Phosphoric acid Water Agt Mash 1 hr.
3 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 160 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-
70.4 3 15 127.7 10 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
19 L strike 72c to hit 64c Infusion 72 °C 64 °C 40 min
3.6 L 100c to hit 69c Infusion 100 °C 69 °C 20 min
7.5 L 100c to hit 76c Infusion 100 °C 76 °C 10 min
4.4 L pre boil OG 1.048 Sparge 67 °C 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 14 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 19
Mash volume with grains 24
Grain absorption losses -7.6
Remaining sparge water volume (equipment estimates 21.3 L) 19.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.8 L) 29.8
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23.6 L) 24.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.1 L) 23.6
Total: 38.3  
Equipment Profile Used: System Default
 
Notes

Check Ph as could be high with just pilsener
Boil for tot 90 mins just stir to control foam on boil
Fermentation is critical Start with a 2 L starter (count est 295 billion) Save a little for priming.
Good aeration.
Pitch at 19.5c let free rise to 24.5c over a week, hold for 10 days, Chill for 3 weeks.
Add invert sugar after High Krausen in 2 stages(60% day 2 40% day 3-4). Add 1L of water to invert sugar to make more disolveable and add cleanly to liquor.
High carbonation up to 3 Vols

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  • Last Updated: 2025-09-24 04:47 UTC