20200317-Belgian Tripel-Voodoo - Beer Recipe - Brewer's Friend

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20200317-Belgian Tripel-Voodoo

268 calories 25 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 5.7 liters
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.291 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 268 calories (Per 330ml)
Carbs: 25 g (Per 330ml)
Created: Friday March 6th 2020
1.087
1.018
9.1%
27.3
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.20 kg American - Pilsner6.2 kg Pilsner 37 1.8 81.6%
0.40 kg American - Caramel / Crystal 20L0.4 kg Caramel / Crystal 20L 35 20 5.3%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 6.6%
0.50 kg Candi Syrup - Belgian Candi Syrup - Clear (0L)0.5 kg Belgian Candi Syrup - Clear (0L) 32 0 6.6%
7.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Horizon14 g Horizon Hops Pellet 12.5 Boil 60 min 18.61 20%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 3.38 20%
14 g Saaz14 g Saaz Hops Pellet 3.5 Boil 20 min 3.16 20%
14 g Hallertau Mittelfruh14 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 1.11 20%
14 g Saaz14 g Saaz Hops Pellet 3.5 Boil 5 min 1.04 20%
70 g / $ 0.00
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 22.3
Mash volume with grains (equipment estimates 13.7 L) 27
Grain absorption losses -7.1
Remaining sparge water volume 7.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 11.8 L) 22
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 5.7
Top off amount 13.3
Going into fermentor 19
Total: 29.6  
Equipment Profile Used: System Default
 
Notes

50도 20분
61도 30분
69도 30분
78도 10분
아주 밝고 맑게 나와야 함.
청징제 보일링 15분 남기고 투입

문제점 초기물량 28리터 퍼스트워트 24리터 수율 60%정도
급하게 디엠이 500g 투입 최종 비중 1.088로 마무리 함

1차 발효 충분히 끝낸후 통갈이 라즈베리,생과체리,패션프릇 넣고 2차숙성해야함.

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  • Last Updated: 2020-03-25 05:17 UTC