DROS Tripel OSBoa - Beer Recipe - Brewer's Friend

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DROS Tripel OSBoa

245 calories 21.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 75 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 15 liters
Post Boil Size: 7.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.106 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Sander
Calories: 245 calories (Per 330ml)
Carbs: 21.9 g (Per 330ml)
Created: Sunday January 19th 2020
1.080
1.015
8.5%
36.0
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg The Swaen - Ale2.5 kg Ale 37 3.5 72.5%
350 g The Swaen - WhiteSwaen Classic350 g WhiteSwaen Classic 37.7 2 10.1%
500 g Belgian Candi Sugar - Clear/Blond (0L)500 g Belgian Candi Sugar - Clear/Blond (0L) 38 0 14.5%
100 g Flaked Oats100 g Flaked Oats 33 2.2 2.9%
3,450 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g 47 Hops - Saaz15 g Saaz Hops Pellet 3.8 Boil 75 min 14.71 33.3%
15 g Styrian Goldings15 g Styrian Goldings Hops Pellet 5.5 Boil 75 min 21.29 33.3%
15 g Hallertau Mittelfruh15 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 0 min 33.3%
45 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Korianderzaad Spice Boil 10 min.
8 g Sinaasappelschillen zoet Spice Boil 10 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 53.5 g       Temp: 20 °C       CO2 Level: 2.2 g/l
 
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
18 L Strike -- 60 °C 30 min
Temperature -- 70 °C 30 min
Temperature -- 75 °C 5 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 18.4 L) 18.5
Mash volume with grains (equipment estimates 20.3 L) 20.5
Grain absorption losses -3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 14.9 L) 15
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 7.5
Top off amount 2.5
Volume into fermentor 10
Total: 18.5  
Equipment Profile Used: System Default
"DROS Tripel OSBoa" Belgian Tripel beer recipe by Sander. BIAB, ABV 8.45%, IBU 36, SRM 6.25, Fermentables: (Ale, WhiteSwaen Classic, Belgian Candi Sugar - Clear/Blond (0L), Flaked Oats) Hops: (Saaz, Styrian Goldings, Hallertau Mittelfruh) Other: (Korianderzaad, Sinaasappelschillen zoet)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-02-17 08:49 UTC