Fratar Tak Vol.2 Beer Recipe | All Grain Belgian Tripel | Brewer's Friend
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Fratar Tak Vol.2

224 calories 16.8 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.079 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 224 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Monday June 29th 2020
1.074
1.009
8.5%
40.3
12.3
5.5
15.00
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
12.41 kg German - Pilsner12.41 kg Pilsner 38 2.77 83.5%
0.68 kg German - CaraMunich I0.68 kg CaraMunich I 34 102.58 4.6%
1.78 kg Belgian Candi Sugar - Clear/Blond (0L)1.78 kg Belgian Candi Sugar - Clear/Blond (0L) 38 12%
14.87 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
182.85 g Saaz182.85 g Saaz Hops Pellet 4 Boil 60 min 29.9 61.5%
114.28 g Fuggles114.28 g Fuggles Hops Pellet 4.5 Boil 15 min 10.43 38.5%
297.13 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Strike 69 °C 67 °C 60 min
27.7 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.1 L/kg
Starting Grain Temp: 20 °C
 
Other Ingredients
Amount Name Cost Type Use Time
22.85 ml Lactic acid Water Agt Mash --
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
3 Each
Cost:
5.00 € / each
15.00 €
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 302 B cells required
15.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 239.7 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Riječka voda
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash steps:-
1) 20 minutes @ 60 deg C
2) 20 minutes @ 65 deg C
3) 20 minutes @ 69 deg C
4) 10 minutes @ 75 deg C

about 15 minutes left in the boil, add the sugar to the wort and stir until it is completely dissolved, being very careful that it doesn’t scorch your brew kettle.

Rise temperature up to 25C at the end of the fermentation.

First, an initial gravity above 1.060 makes your yeast work very hard. They are tired, worn out, and old by the time fermentation is complete. This isn’t to say they don’t have enough umph left to bottle condition (they probably do), but it isn’t a bad idea to cast new yeast when you get ready to bottle the beer (This would fall under optimum practices).

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  • Public: Yup, Shared
  • Last Updated: 2021-03-28 13:35 UTC
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