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Triple

284 calories 24.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Skip
Calories: 284 calories (Per 12oz)
Carbs: 24.4 g (Per 12oz)
Created: Sunday October 29th 2017
1.086
1.015
9.4%
22.9
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 70.6%
2 lb Torrified Wheat2 lb Torrified Wheat 36 2 11.8%
2 lb Belgian Candi Sugar - Clear/Blond (0L)2 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 11.8%
1 lb Soft Candi Sugar - Blond1 lb Soft Candi Sugar - Blond 38 5 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15.32 33.3%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 5.32 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 2.29 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.25 21  
Mash volume with grains 6.37 25.5  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 3.62 g | 14.5 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Mash in with a protein rest at 124°F (51°C) and hold for 20 minutes. Raise to 147°F (64°C) and hold for 90 minutes. Mash out at 168°F (76°C) for 15 minutes.

Primary fermentation for two days at 67°F (19°C).

Secondary fermentation for seven days at 74°F (23°C).

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  • Last Updated: 2017-10-29 14:58 UTC