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belgian triple

224 calories 20.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 70 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19.2 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Fred Brittain
Calories: 224 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Sunday February 2nd 2020
1.073
1.014
7.7%
20.0
4.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg American - Pilsner6 kg Pilsner 37 1.8 86.6%
190 g American - Carapils (Dextrine Malt)190 g Carapils (Dextrine Malt) 33 1.8 2.7%
290 g German - Acidulated Malt290 g Acidulated Malt 27 3.4 4.2%
450 g Cane Sugar450 g Cane Sugar 46 0 6.5%
6,930 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.8 Boil 60 min 13.44 54.5%
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 6.1 Aroma at 80 °C 10 min 6.52 45.5%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g orange peel Herb Boil 10 min.
100 g lemon peel Herb Boil 100 min.
 
Yeast
Wyeast - Belgian Strong Ale 1388
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low
Optimum Temp:
18 - 27 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
sutton coldfiled
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
10 L Infusion -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.2 L) 32.1
Mash volume with grains (equipment estimates 37.5 L) 36.4
Grain absorption losses -6.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 26.1 L) 25
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19.2
Top off amount 0.8
Volume into fermentor 20
Total: 32.1  
Equipment Profile Used: System Default
"belgian triple" Belgian Tripel beer recipe by Fred Brittain. BIAB, ABV 7.68%, IBU 19.96, SRM 4.54, Fermentables: (Pilsner, Carapils (Dextrine Malt), Acidulated Malt, Cane Sugar) Hops: (Hallertau Mittelfruh, East Kent Goldings) Other: (orange peel, lemon peel)
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  • Public: Yup, Shared
  • Last Updated: 2020-02-02 22:05 UTC