Sacrilicious Tripel - Beer Recipe - Brewer's Friend

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Sacrilicious Tripel

304 calories 24.8 g 500 ml
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Beer Stats
Method: All Grain
Style: Mixed-Style Beer
Boil Time: 80 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Coppertail
Calories: 304 calories (Per 500ml)
Carbs: 24.8 g (Per 500ml)
Created: Tuesday July 25th 2017
1.066
1.010
7.3%
34.5
13.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.40 kg Belgian - Pilsner5.4 kg Pilsner 37 2.77 75%
1.10 kg Brown Sugar1.1 kg Brown Sugar 45 38.53 15.3%
0.54 kg German - Wheat Malt0.54 kg Wheat Malt 37 3.84 7.5%
0.16 kg German - Acidulated Malt0.16 kg Acidulated Malt 27 7.58 2.2%
7.20 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Cascade5 g Cascade Hops Pellet 5.6 Boil 10 min 0.89 1.7%
40 g Cascade40 g Cascade Hops Pellet 5.6 Whirlpool at 95 °C 30 min 7.17 13.3%
55 g Simcoe55 g Simcoe Hops Pellet 12 Whirlpool at 95 °C 30 min 26.4 18.3%
50 g Simcoe50 g Simcoe Hops Pellet 12 Dry Hop 4 days 16.7%
50 g Simcoe50 g Simcoe Hops Fresh 32 Dry Hop 4 days 16.7%
100 g Crosby Hop Farm - Denali100 g Denali Hops Pellet 14.6 Dry Hop 4 days 33.3%
300 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Protafloc Fining Boil 14 min.
6 ml Cascade Aroma Extract Flavor Bottling --
 
Yeast
White Labs - Belgian Bastogne Ale Yeast WLP510
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
20.5 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 403 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottle       Amount: 210g Caster       CO2 Level: 3.3 Volumes
 
Target Water Profile
Almost Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
54 4 23 78 82 0
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=DXD0XYD
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Mash 1 Temperature -- 64 °C 40 min
17 L Mash 2 Sparge -- 64 °C 45 min
17 L Mash Out Sparge -- 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.3
Mash volume with grains 22.3
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 21.1 L) 13
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 33.1 L) 25
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 25.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 25
Total: 31.3  
Equipment Profile Used: System Default
 
Notes

50g "Fresh" Simcoe Dry hop is actually Cryo Lupulin.


New Sparge Technique 

		<br />

Mash 1 Mash Volumes
Mash 1 mash 19 l
Mash 1 grain 6.1 KG
Mash 1 Minus Absorb 12.9 l
Mash 1 Sparge l
Mash 1
Mash 1 Vol End Mash 1 12.9 l
Tap Off Tap off if Necessary? 12 l

Add Sparge Water Add Fresh Water 16 l

ACIDIFY SPARGE WATER WITH 1.25ML

Sparge Volume Begin Sparge 16.9 l

		<br />
		<br />

Add Tap Off Reintroduce Tap Off 28.9 

		<br />
		<br />

End Sparge Vol End Sparge 28.9 l

		<br />

Boil Boil Time 70 Min

		<br />
Post Boil	25.7	l<br />
Trub Loss	3.6	l<br />
Top Up		l<br />
Fermenter Volume	22.1	l<br />




Starter:
2.6L @ 1.035

Growth Rate:
1.4
Intial Cells Per Extract (B/g): 0.30
Ending Cell Count:
440 billion cells
Resulting Pitch Rate:
1.14M cells / mL / °P

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  • Last Updated: 2017-12-18 15:03 UTC