Belgian Tripel - Beer Recipe - Brewer's Friend

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Belgian Tripel

248 calories 20.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://www.homebrewersassociation.org/homebrew-recipe/joes-tripel/
Calories: 248 calories (Per 330ml)
Carbs: 20.6 g (Per 330ml)
Created: Friday June 14th 2019
1.081
1.013
8.9%
32.8
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.45 kg United Kingdom - Pilsen6.45 kg Pilsen 36 1.8 80.4%
70 g United Kingdom - Amber70 g Amber 32 27 0.9%
70 g Belgian - Aromatic70 g Aromatic 33 38 0.9%
960 g Cane Sugar960 g Cane Sugar - (late boil kettle addition) 46 0 12%
137 g Honey137 g Honey - (late boil kettle addition) 42 2 1.7%
137 g Brown Sugar137 g Brown Sugar - (late boil kettle addition) 45 15 1.7%
200 g Grapefruit200 g Grapefruit - (late boil kettle addition) 2.75 0 2.5%
8,024 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Tettnanger60 g Tettnanger Hops Pellet 3.8 Boil 60 min 25.49 47.6%
20 g Tettnanger20 g Tettnanger Hops Pellet 3.8 Boil 15 min 4.22 15.9%
23 g Saaz23 g Saaz Hops Pellet 2.2 Boil 15 min 2.81 18.3%
23 g Saaz23 g Saaz Hops Pellet 2.2 Boil 1 min 0.24 18.3%
126 g / £ 0.00
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: White Cane Sugar       Amount: 104.7 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Infusion -- 77 °C 30 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 9.9
Mash volume with grains 14.2
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 28.8 L) 26.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.2 L) 28.5
Volume increase from sugar/extract (late additions) 1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 23
Going into fermentor 23
Total: 36  
Equipment Profile Used: System Default
 
Notes

Instructions from webpage:

Mash grains at 152°F (67° C) for 60 minutes. Mash out at 170°F (77°C) for 30 minutes.

Add 1/8 lb of honey and 1 5/8 lbs table sugar to the boil at 30 minutes from flameout. Add the remaining 1/8 lb honey and 1/8 lb table sugar at 5 minutes from flameout.

Ferment one week at 70°F (21°C) in primary, followed by two weeks at 64°F (18°C) in secondary.

Use fresh, pink grapefruit, membranes removed, and add to primary at 60 hours along with the 4 ounces of light brown sugar.

Carbonate to 2.15 volumes of CO2.

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  • Last Updated: 2019-06-14 15:47 UTC