Tripel - Beer Recipe - Brewer's Friend

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Tripel

252 calories 20 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.35 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Justin Preikschas
Calories: 252 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created: Sunday April 14th 2019
1.077
1.011
8.6%
40.0
6.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - Floor-Malted Bohemian Pilsner12 lb Floor-Malted Bohemian Pilsner 38 1.8 80%
2 lb Cane Sugar2 lb Cane Sugar - (late boil kettle addition) 46 0 13.3%
8 oz Briess - Aromatic Munich Malt 20L8 oz Aromatic Munich Malt 20L 35.4 20 3.3%
8 oz American - Victory8 oz Victory 34 28 3.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Nugget0.7 oz Nugget Hops Leaf/Whole 15.3 Boil 60 min 30.82 28.6%
0.75 oz Artisan - Crystal (4.5 AA)0.75 oz Artisan - Crystal (4.5 AA) Hops Pellet 4.5 Whirlpool 10 min 4.21 30.6%
1 oz Artisan - Hallertau Mittelfruh1 oz Artisan - Hallertau Mittelfruh Hops Pellet 4 Whirlpool 10 min 4.99 40.8%
2.45 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Campden Tablet Water Agt Mash 90 min.
1.60 g Calcium Chloride Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
5.10 ml Lactic acid Water Agt Mash 1 hr.
0.10 g Table Salt Water Agt Mash 1 hr.
0.50 each Whirlfloc Water Agt Boil 10 min.
0.50 each Campden Tablet Water Agt Sparge 90 min.
1.10 g Calcium Chloride Water Agt Sparge 1 hr.
1.70 g Gypsum Water Agt Sparge 1 hr.
3.20 ml Lactic acid Water Agt Sparge 1 hr.
0.10 g Table Salt Water Agt Sparge 1 hr.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 530 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: CO2       CO2 Level: 2.8 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13 qt Beta-Glucan Rest Infusion -- 113 °F 15 min
4.7 qt Proteinase Rest Infusion -- 136 °F 15 min
3.8 qt Saccharification Rest Infusion -- 148 °F 60 min
14.5 qt Batch Sparge Sparge -- 180 °F --
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.25 13  
Mash volume with grains 4.29 17.2  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume 5.98 23.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.13 g | 32.5 qt) 7.35 29.4  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume (equipment estimates 5.22 g | 20.9 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.07 -0.3  
Estimated amount in fermentor 5.93 23.7  
Total: 9.23 36.9
Equipment Profile Used: System Default
 
Notes

Inspired by:
https://beerandbrewing.com/make-your-best-belgian-tripel/
https://beerandbrewing.com/golden-falcon-belgian-tripel-recipe/
https://beerandbrewing.com/warped-tripel-recipe/
https://byo.com/article/the-science-of-step-mashing/

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  • Last Updated: 2019-04-27 02:37 UTC