Tripel - Beer Recipe - Brewer's Friend

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Tripel

244 calories 20.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 244 calories (Per 330ml)
Carbs: 20.5 g (Per 330ml)
Created: Thursday April 25th 2019
1.080
1.013
8.7%
36.3
5.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.12 kg United Kingdom - Pilsen6.12 kg Pilsen 36 1.8 78.5%
0.12 kg German - Melanoidin0.12 kg Melanoidin 37 25 1.5%
0.50 kg Candi Syrup - Belgian Candi Syrup - Clear (0L)0.5 kg Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 0 8.7%
0.42 kg Corn Sugar - Dextrose0.42 kg Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 10.3%
7.16 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
80 g Saaz80 g Saaz Hops Leaf/Whole 3.5 Boil 60 min 36.28 100%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Calcium Chloride Water Agt Mash 1 hr.
0.75 tsp Epsom Salt Water Agt Mash 1 hr.
1.25 tsp Gypsum Water Agt Mash 1 hr.
4.21 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 275 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 66 °C 90 min
12 L Sparge -- 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18.7
Mash volume with grains 22.8
Grain absorption losses -6.2
Remaining sparge water volume (equipment estimates 12.9 L) 16.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.5 L) 28.5
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19
Going into fermentor 19
Total: 35.6  
Equipment Profile Used: System Default
 
Notes

Raise to 22C towards end of fermentation.

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  • Public: Yup, Shared
  • Last Updated: 2019-04-25 16:53 UTC