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Jay's Trippel

260 calories 22.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Jay Pike
Calories: 260 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)
Created: Saturday October 27th 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Belgian - Pilsner9 lb Pilsner 37 1.6 56.3%
4 lb Belgian - Munich4 lb Munich 38 6 25%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 6.3%
2 lb American - Wheat2 lb Wheat 38 1.8 12.5%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 24.08 33.3%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 4.66 66.7%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Chalk Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - B63 Monastic
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium-low
Optimum Temp:
68 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 7 7 21 21 216
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
mash Infusion -- 149 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.85 g | 39.4 qt) 9.54 38.2  
Mash volume with grains (equipment estimates 11.05 g | 44.2 qt) 10.74 43  
Grain absorption losses -1.88 -7.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.81 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.54 38.2
Equipment Profile Used: System Default
 
Notes

Made a 2L starter for yeast on 6/19/19
Brewed on 6/20/19
Added only 8 mL of lactic acid, pH was 5.5 - next time I will add all 10 mL, like I had originally calculated
Pre-boil OG = 1.058, Brix = 14.3%
Post-boil OG = 1.079, Brix = 19.1%
Cooled to 69F and pitched yeast
Let fermentation temperature rise naturally to 73F
Bottled on 7/1/19, using 2g/bottle of dextrose for priming sugar
FG = 1.010

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  • Last Updated: 2019-07-01 19:22 UTC