Clementine Belgium tripel - Beer Recipe - Brewer's Friend

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Clementine Belgium tripel

245 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 12.5 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 80% (brew house)
Source: john rowley
Calories: 245 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Monday October 16th 2017
1.081
1.008
9.5%
30.3
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg Belgian - Pilsner2.4 kg Pilsner 37 1.6 76.2%
0.10 kg Belgian - Biscuit0.1 kg Biscuit 35 23 3.2%
0.10 kg German - Dark Munich0.1 kg Dark Munich 36 10 3.2%
0.50 kg Belgian Candi Sugar - Clear/Blond (0L)0.5 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 15.9%
0.05 kg German - Acidulated Malt0.05 kg Acidulated Malt 27 3.4 1.6%
3.15 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
32 g Styrian Goldings32 g Styrian Goldings Hops Pellet 3.1 Boil 60 min 22.07 46.4%
22 g Hallertau Hersbrucker22 g Hallertau Hersbrucker Hops Leaf/Whole 2.8 Boil 15 min 6.18 31.9%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 3.1 Boil 5 min 2.06 21.7%
69 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
200 g clementine Flavor Primary 12 hr.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
1 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
belgium tripel based on ashbeck water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58 6 6 56 82 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion -- 55.1 °C 20 min
Infusion -- 65 °C 30 min
Infusion -- 70 °C 30 min
Infusion -- 78 °C 10 min
Sparge -- 73 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 8
Mash volume with grains 9.7
Grain absorption losses -2.7
Remaining sparge water volume (equipment estimates 11.3 L) 7.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 16 L) 12.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 10
Going into fermentor 10
Total: 15.7  
Equipment Profile Used: System Default
 
Notes

4 nr clementines added to primary fermentation.
3 nr boiled and reduced, pitch liquid only
1nr added to fermenter, cut up and added
no skins in fermeter for 5 days after krausen dropped.

beer has quite high ester notes and banana comes out after some weeks after bottling. see mangrove jacks description for the yeast, this is normal and the beer matures well.

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  • Last Updated: 2018-03-23 12:06 UTC