Phlegmish Trippel - Beer Recipe - Brewer's Friend

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Phlegmish Trippel

240 calories 22.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27.9 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Brown Mule Brewing
Calories: 240 calories (Per 330ml)
Carbs: 22.3 g (Per 330ml)
Created: Thursday March 26th 2020
1.078
1.016
8.1%
26.4
5.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.20 kg Belgian - Pilsner7.2 kg Pilsner 37 1.6 92.3%
0.20 kg German - Abbey Malt0.2 kg Abbey Malt 33 17 2.6%
0.40 kg Cane Sugar0.4 kg Cane Sugar - (late boil kettle addition) 46 0 5.1%
7.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Perle20 g Perle Hops Pellet 8.2 Boil 60 min 18.94 50%
20 g Spalt20 g Spalt Hops Pellet 4.2 Boil 30 min 7.46 50%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8.88 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Abbaye Ale Yeast
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med/High
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 378 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 139.1 g       Temp: 20 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike 73 °C 66 °C 30 min
Infusion 66 °C 70 °C 30 min
13 L Sparge 70 °C 76 °C 15 min
Starting Mash Thickness: 3.1 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 22.9
Mash volume with grains 27.8
Grain absorption losses -7.4
Remaining sparge water volume (equipment estimates 13.9 L) 13.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.5 L) 27.9
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 20 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 20
Total: 36.2  
Equipment Profile Used: System Default
 
Notes

Maybe under-pitching here. Only have 22g of the dry yeast giving about 220B cells. Supposedly needs 378B.

Used Lallemand (Danstar) - Abbaye Belgian ale yeast.

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  • Last Updated: 2020-05-27 01:21 UTC