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Belgian Tripel Imitation

Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.026 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 274 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)

Created: Monday June 15th 2020

Original Gravity:

1.084

Final Gravity:

1.009

ABV (standard):

9.8%

IBU (tinseth):

41.6

SRM (morey):

4.7

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.20 lb	German - Pilsner2.2 lb Pilsner	38	1.6	81%
1 oz	German - Rye1 oz Rye	38	3.5	2.3%
1 oz	German - Dark Munich1 oz Dark Munich	36	10	2.3%
3 oz	Cane Sugar3 oz Cane Sugar - (late boil kettle addition)	46	0	12.1%
1 oz	Brown Sugar1 oz Brown Sugar - (late boil kettle addition)	45	15	2.3%
41.20 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.25 oz	Styrian Goldings0.25 oz Styrian Goldings Hops	Pellet	5.5	Boil	60 min	32.29	50%
0.25 oz	Saaz0.25 oz Saaz Hops	Leaf/Whole	3.5	Boil	15 min	9.27	50%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.25 oz	Styrian Goldings (Pellet)	32.29	50%
0.25 oz	Saaz (Leaf/Whole)	9.27	50%
0.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
0.8 gal	Strike	160 °F	145 °F	40 min
0.8 gal	Sparge	165 °F	148 °F	15 min
0.9 gal	Sparge	170 °F	150 °F	5 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 65 °F

Yeast

Mangrove Jack - Belgian Tripel M31

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Medium
Optimum Temp:	64 - 82 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 27 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 1.5 oz Temp: 68 °F CO₂ Level: 3.5 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

Notes

Added a little sugar syrup (homemade from cane sugar) at the end (boil over-reduced my wort so I pitched lower OG second runnings to fill the carboy, resulting in an overall OG of 1.069 before I added the syrup (aim was 1.075 ish). I ended up with 1.084 and so I've altered the ingredients (Just added an extra 2.4oz cane sugar to the ingredients section as if it had been added in the boil) to reflect that so I can predict how the beer goes more easily. All because I didn't have enough water pre-boil, nor space in my tiny pans to boil a larger amount.

Beer is 2 days in though now and looking/smelling/tasting great, strong already and plenty of sweetness left to ferment.

Last Updated and Sharing

173

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Brews

Public: Yup, Shared
Last Updated: 2020-06-19 18:14 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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