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spruce tip tripel

226 calories 19.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Blond Ale
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 226 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Tuesday July 10th 2018
1.069
1.012
7.6%
33.8
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pilsner7.5 lb Pilsner 37 1.8 89.6%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 6%
6 oz Corn Sugar - Dextrose6 oz Corn Sugar - Dextrose 46 0.5 4.5%
8.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Perle10 g Perle Hops Pellet 8.2 Boil 60 min 18.94 22%
7.10 g Perle7.1 g Perle Hops Pellet 8.2 Boil 30 min 10.34 15.6%
28.30 g Saaz28.3 g Saaz Hops Pellet 3.5 Boil 5 min 4.56 62.3%
45.40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz spruce tips Flavor Boil 10 min.
1 tsp grapefruit peel Flavor Boil 10 min.
0.50 each whirfloc Fining Boil 10 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
$ 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
added half a tablet of campden
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.78 g | 23.1 qt) 5.72 22.9  
Mash volume with grains (equipment estimates 6.42 g | 25.7 qt) 6.36 25.4  
Grain absorption losses -1 -4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.03 0.1  
Pre boil volume (equipment estimates 4.56 g | 18.2 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 5.72 22.9
Equipment Profile Used: System Default
 
Notes

OG = 1.050
FG = 1.006
ABV = 5.76

Added dissolved in 1 cup of water after vigorous fermentation subsided. 3 days after pitch

**The ABV is misrepresented. In the above recipe the the dextrose is counted as part of the fermentables of the original mash which gets a 1.069 OG. However, I added the dextrose post-pitch and I never took a gravity reading after adding the dextrose during fermentation so the 1.050 is pre-dextrose and thus misleadingly lower than the real OG, which is likely closer to the estimated 1.069. I put the ABV somewhere between 7.5 and 8.5


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  • Last Updated: 2018-08-09 13:42 UTC