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3 bbl Tripel

259 calories 20.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 110 gallons (fermentor volume)
Pre Boil Size: 130 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 259 calories (Per 12oz)
Carbs: 20.3 g (Per 12oz)
Created: Monday March 5th 2018
1.079
1.011
9.0%
28.4
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
220 lb Belgian - Pilsner220 lb Pilsner 37 1.6 77.2%
10 lb Belgian - Aromatic10 lb Aromatic 33 38 3.5%
30 lb Corn Sugar - Dextrose30 lb Corn Sugar - Dextrose 46 0.5 10.5%
25 lb American - Pale 2-Row25 lb Pale 2-Row 37 1.8 8.8%
285 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 oz Apollo10 oz Apollo Hops Pellet 18 Boil 60 min 26.7 38.5%
16 oz Saaz16 oz Saaz Hops Pellet 3.5 Boil 5 min 1.66 61.5%
26 oz / $ 0.00
 
Yeast
Fermentis - Safbrew - Abbaye Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
40g Calcium Chloride
35g Gypsum

45ml Lactic Acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
80 gal Strike @ 164F Infusion -- 150 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 112.48 gal (449.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 100.48 gal (401.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 100.09 gal (400.35 qt) 79.69 318.8  
Strike water volume at mash thickness of 1.25 qt/lb 79.69 318.8  
Mash volume with grains 100.09 400.4  
Grain absorption losses -31.88 -127.5  
Remaining sparge water volume (equipment estimates 62.7 g | 250.8 qt) 80.22 320.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 2.21 8.9  
Pre boil volume (equipment estimates 112.48 g | 449.9 qt) 130 520  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.98 -3.9  
Post boil Volume 110 440  
Going into fermentor 110 440  
Total: 159.91 639.6
Equipment Profile Used: System Default
 
Notes

Pitch 23 packs of Abbaye yeast @ 64F and hold for 2-3 days. Allow to free-rise after that with a buffer at 74F.

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  • Last Updated: 2018-03-12 05:05 UTC