Tripel Gruit - Beer Recipe - Brewer's Friend

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Tripel Gruit

269 calories 22.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Lorenzo & Feniks
Calories: 269 calories (Per 330ml)
Carbs: 22.2 g (Per 330ml)
Created: Monday February 11th 2019
1.088
1.014
9.7%
13.0
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Belgian - Pilsner7 kg Pilsner 37 1.6 82.4%
0.50 kg Belgian - Cara 20L0.5 kg Cara 20L 34 22 5.9%
0.50 kg Belgian - Wheat0.5 kg Wheat 38 1.8 5.9%
0.50 kg Candi Syrup - Belgian Candi Syrup - Clear (0L)0.5 kg Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 0 5.9%
8.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Leaf/Whole 13 Boil 60 min 13 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Lactic acid Water Agt Mash 10 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 155 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 183.6 g       Temp: 22 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
114 17 18 38 84 301
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Temperature -- 65 °C 45 min
22 L Temperature -- 72 °C 15 min
10 L Sparge -- 80 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 29.2
Mash volume with grains 34.5
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 6.1 L) 8.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.4 L) 28.5
Volume increase from sugar/extract (late additions) 0.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 37.4  
Equipment Profile Used: System Default
 
Notes

Gruit base:
Ginepro 130g -15min
Camomilla 25g -15min
Olmaira 50g -15min
Verbena officinale 50g -15min

diverse prove con differenti dosaggi con assenzio.
aggiunta dell'acqua nella quale ho messo per 10 minuti l'assenzio a bollire per estrarre gli aromi e l'amaro.
aggiunta dell'acqua a 20 gradi nel mosto raffreddato.
assenzio 1g/l - Assenzio 2g/l

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  • Last Updated: 2019-06-26 15:28 UTC