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Belgian Tripel-V

262 calories 26.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Efficiency: 75% (brew house)
Source: MJ
Calories: 262 calories (Per 12oz)
Carbs: 26.4 g (Per 12oz)
Created: Sunday May 20th 2012
1.079
1.019
7.9%
36.9
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 85.7%
1 lb Belgian - Munich1 lb Munich 38 6 7.1%
1 lb Candi Syrup - Belgian Candi Syrup - Clear1 lb Belgian Candi Syrup - Clear 32 0 7.1%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 29.86 50%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 30 min 6.62 25%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 1 min 0.41 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Irish Moss (Super Moss) Fining Boil 15 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sugar       Amount: 3/4 Cup      
 
Target Water Profile
Antwerp, Belgium
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 11 37 57 84 76
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 Sacch’ Rest: 152° F for 60 minutes Infusion -- 152 °F 60 min
8 Mashout:170° F for 10 min Vorlauf, Sparge Sparge -- 170 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.69 22.8  
Mash volume with grains 6.73 26.9  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 2.67 g | 10.7 qt) 4.1 16.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.09 0.4  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.79 39.1
Equipment Profile Used: System Default
 
Notes

MASH INGREDIENTS
12.0 lbs. Briess Pilsen
1 lbs. Briess Munich 10 L
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 152° F for 60 minutes
Mashout: 170° F for 10 minutes
BOIL ADDITIONS & TIMES
1.0 oz. German Northern Brewer (60 min)
0.5 oz. German Tradition (30 min)
0.5 oz. East Kent Goldings (1 min)
1 lb. Clear Belgian Candi Sugar (1 min)
YEAST - WYEAST 3787 TRAPPIST HIGH GRAVITY.
Temperature Range: 64-78° F.

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  • Last Updated: 2013-02-09 00:55 UTC