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Brigida Tripel QL

245 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Trappist Single
Boil Time: 90 min
Batch Size: 60 liters (ending kettle volume)
Pre Boil Size: 65.7 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Cervecería Brígida
Calories: 245 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Friday October 25th 2019
1.081
1.008
9.6%
40.8
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15.88 kg Belgian - Pilsner15.88 kg Pilsner 37 1.6 84.2%
2.39 kg Belgian Candi Sugar - Clear/Blond (0L)2.39 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 12.7%
0.59 kg Belgian Candi Sugar - Amber/Brown (60L)0.59 kg Belgian Candi Sugar - Amber/Brown (60L) 38 60 3.1%
18.86 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
112.37 g Saaz112.37 g Saaz Hops Pellet 2.6 Boil 60 min 9.95 25%
112.37 g Hallertau Mittelfruh112.37 g Hallertau Mittelfruh Hops Pellet 3.5 Boil 45 min 12.3 25%
149.70 g Fuggles149.7 g Fuggles Hops Leaf/Whole 4.5 Boil 20 min 12.63 33.3%
75 g Tettnanger75 g Tettnanger Hops Pellet 3.8 Boil 20 min 5.88 16.7%
449.44 g / $ 0.00
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 1173 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest Temperature -- 11 °C 20 min
Saccharification Temperature -- 18 °C 60 min
Mashout Temperature -- 25 °C 15 min
Starting Mash Thickness: 3.14 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 70.8 L. Suggest reducing initial water volume to 45.4 L and adding 25.4 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 60.34 L. Suggest reducing initial water volume to 34.92 L and adding 14.94 L sparge/top-off. 49.9
Strike water volume at mash thickness of 3.1 L/kg 49.9
Mash volume with grains 60.3
Grain absorption losses -15.9
Remaining sparge water volume 30.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2
Pre boil volume (equipment estimates 70.8 L) 65.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -2.2
Post boil volume (equipment estimates 54.9 L) 60
Estimated amount in fermentor 60
Total: 80.4  
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 64, ramp up to 76 over 7 days
Cold condition at 50F for 4+ weeks
Repitch yeast 400ml starter and bottle with golden candi syrup 36g/gallon
Hold at 72F for 2 weeks to carb, then condition 3-6 months

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  • Last Updated: 2019-11-08 15:08 UTC