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x3

282 calories 27.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 282 calories (Per 12oz)
Carbs: 27.3 g (Per 12oz)
Created: Saturday January 4th 2020
1.085
1.019
8.6%
0.0
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
32.51 lb American - Pale 2-Row32.51 lb Pale 2-Row 37 1.8 86%
10.20 oz Belgian - Aromatic10.2 oz Aromatic 33 38 1.5%
8.80 oz American - Red Wheat8.8 oz Red Wheat 38 2.5 1.5%
1.88 lb Cane Sugar1.88 lb Cane Sugar 46 0 11%
35.58 lbs / $ 0.00
Priming
CO2 Level: 3.25 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.25 gal (57 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.25 gal (9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.33 gal (61.33 qt). Suggest reducing strike water volume to 9.3 gal (37.22 qt) and adding 3.33 gal (13.33 qt) sparge/top-off. 12.64 50.5  
Strike water volume at mash thickness of 1.5 qt/lb 12.64 50.5  
Mash volume with grains 15.33 61.3  
Grain absorption losses -4.21 -16.8  
Remaining sparge water volume (equipment estimates 5.94 g | 23.7 qt) 6.69 26.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.14 0.6  
Pre boil volume (equipment estimates 14.25 g | 57 qt) 15 60  
Boil off losses -2.25 -9  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 19.32 77.3
Equipment Profile Used: System Default
"x3" Belgian Tripel beer recipe by OldHedonisto. All Grain, ABV 8.6%, IBU 0, SRM 5.67, Fermentables: (Pale 2-Row, Aromatic, Red Wheat, Cane Sugar)
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  • Public: Yup, Shared
  • Last Updated: 2020-01-04 20:06 UTC