SLAM Tripel Barrel - Beer Recipe - Brewer's Friend

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SLAM Tripel Barrel

268 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.8 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 268 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Monday October 7th 2019
1.082
1.009
9.5%
33.2
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13.75 lb Belgian - Pilsner13.75 lb Pilsner 37 1.6 87.3%
1.50 lb Belgian Candi Sugar - Clear/Blond (0L)1.5 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 9.5%
0.50 lb Candi Syrup - Belgian Candi Syrup - Brun Foncé0.5 lb Belgian Candi Syrup - Brun Foncé 42 22 3.2%
15.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 11.29 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 45 min 11.11 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 20 min 10.75 33.3%
3 oz / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Med-High
Optimum Temp:
66 - 72 °F
Starter:
Yes
Fermentation Temp:
74 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 412 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
5.8 gal Sparge 65 °F 149 °F 60 min
Strike -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.16 20.6  
Mash volume with grains 6.26 25  
Grain absorption losses -1.72 -6.9  
Remaining sparge water volume (equipment estimates 4.51 g | 18.1 qt) 4.45 17.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 7.86 g | 31.5 qt) 7.8 31.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.61 38.4
Equipment Profile Used: System Default
 
Notes

Dough in 124 degrees for 20 minutes. Ramp to 149 with infusion mash for 60 minutes. (decoction) Mash out 170 15 minutes.

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  • Last Updated: 2019-10-07 15:25 UTC