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68º North

262 calories 22 carbs
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 14 liters (fermentor volume)
Pre Boil Size: 18.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 75% (brew house)
Source: ThatGuy
Calories: 262 calories (Per 355mL)
Carbs: 22 g (Per 355mL)
Created Wednesday August 28th 2013
1.080
1.013
8.77%
32.44
6.11
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3.45 kg German - Pilsner3.45 kg Pilsner 38 1.6 79.3%
0.53 kg Cane Sugar0.53 kg Cane Sugar - (late addition) 46 0 12.2%
0.15 kg Candi Syrup - Belgian Candi Syrup - Amber0.15 kg Belgian Candi Syrup - Amber - (late addition) 32 40 3.4%
0.1 kg German - Munich Light0.1 kg Munich Light 37 6 2.3%
0.07 kg Torrified Wheat0.07 kg Torrified Wheat 36 2 1.6%
0.05 kg German - Abbey Malt0.05 kg Abbey Malt 33 17 1.1%
4.35 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
22 g Hallertau Traditional22 g Hallertau Traditional Hops Leaf/Whole 6.7 Boil 60 min 24.95 55%
18 g Saaz18 g Saaz Hops Leaf/Whole 3.2 Boil 30 min 7.49 45%
 
Mash Guidelines
Amount Description Type Temp Time
12.8 L Kettle Infusion 50 °C 15 min
0 L Kettle Temperature 62 °C 35 min
0 L Kettle Temperature 68 °C 25 min
0 L Transfer to lauter tun Temperature 78 °C 5 min
9.6 L Fly Sparge 77 °C 45 min
Starting Mash Thickness: 3.5 L/kg
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
1
Attenuation (custom):
84%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 271 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Table Sugar       CO2 Level: 3.5 Volumes
 
Target Water Profile
Belgian Tripel
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 7 8 20 25 120
Acid addition made to achieve a mash pH of 5.6 (measured at 25 degrees)
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 8.1 32.4  
Strike water volume at mash thickness of 1.67725 qt/lb 3.39 13.6  
Remaining sparge water volume 4.71 18.8  
Grain absorption losses -2.02 -8.1  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 5.83 23.3  
Volume increase from sugar/extract (late additions) 0.12 0.5  
Boil off losses -2.25 -9  
Hops absorption losses -0 -0  
Amount going into fermentor 3.7 14.8  
Total: 8.1 32.4
 
Notes

Boil time increased to 90 mins
Multi-step mash schedule added
Pitching rate and fermentation temperature increased

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  • Last Updated: 2014-04-29 06:37 UTC