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La Fin d'Ete 2017

255 calories 24.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 80% (brew house)
Source: phb2234
Calories: 255 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Saturday August 5th 2017
1.077
1.017
7.8%
28.5
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb Belgian - Pilsner20 lb Pilsner 37 1.6 75.5%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 1.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 3.8%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 3.8%
4 lb Invert Sugar4 lb Invert Sugar - (late boil kettle addition) 46 1 15.1%
26.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Saaz1.25 oz Saaz Hops Pellet 8.5 Boil 60 min 18.25 29.4%
3 oz Styrian Goldings3 oz Styrian Goldings Hops Pellet 2.6 Boil 30 min 10.29 70.6%
4.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirl Floc Other Boil 15 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 583 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Carbon-filtered tap water, Glendale's finest
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Temperature -- 130 °F 30 min
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.66 gal (50.64 qt). Suggest reducing initial water volume to 11.7 gal (46.82 qt) and adding 0.66 gal (2.64 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.44 33.8  
Mash volume with grains 10.24 41  
Grain absorption losses -2.81 -11.3  
Remaining sparge water volume (equipment estimates 6.99 g | 28 qt) 7.63 30.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.36 g | 49.5 qt) 13 52  
Volume increase from sugar/extract (late additions) 0.3 1.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.16 -0.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.06 64.3
Equipment Profile Used: System Default
 
Notes

Brewed 8-8-2017
Oxygentated wort for 60 sec. 3x after yeast was pitched.
Fermented cool (65 F) for first 3 days. Very vigorous fermentation, blow off tube required!
Added invert sugar syrup to primary on third day and moved carboy to garage ambient. Remaining fermentation took place at ~75 F. Total fermentation time 16 days.
Actual starting gravity (estimated, due to late sugar addition) 1.073
Actual final gravity 1.012
Racked to secondary 8-26-2017

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  • Last Updated: 2017-08-26 21:37 UTC