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TRIPPY 005

Method: BIAB
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 260 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)

Created: Friday August 28th 2020

Original Gravity:

1.079

Final Gravity:

1.014

ABV (standard):

8.4%

IBU (tinseth):

37.7

SRM (morey):

6.3

Mash pH

5.9

Cost $

n/a

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Brew Log History

Target 72°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	US - Pale 2-Row12 lb Pale 2-Row	37	1.8	84.2%
1 lb	Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition)	42	0.5	7%
0.50 lb	American - Red Wheat0.5 lb Red Wheat	38	2.5	3.5%
0.75 lb	American - Victory0.75 lb Victory	34	28	5.3%
14.25 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops		Pellet	11.5	Boil	60 min	37.71	100%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Magnum (Pellet)		37.71	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal		Infusion	162 °F	150 °F	60 min
3 gal		Batch Sparge	180 °F	180 °F	10 min

Yeast

White Labs - Monastary Ale Yeast WLP500

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Medium
Optimum Temp:	65 - 72 °F	Starter:	Yes
Fermentation Temp:	72 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 398 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 5.4 oz Temp: 68 °F CO₂ Level: 2.7 Volumes

Target Water Profile

Ward Labs

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

This particular recipe is based on the Craft Beer & Brewing recipe of Golden Falcon which was an homage to Golden Monkey of the Victory Brewing Company.

https://beerandbrewing.com/golden-falcon-belgian-tripel-recipe/

2 liter Yeast Starter of WLP-500 (Chimay), did not decant.

Ferment starts at 67 and free rise to 78.

After terminal gravity (usually 2 weeks), let sit for 5 more days. Then cold crash for 2 days and bottle to 2.7 vols Co2 with table sugar. It will take about 1 month in bottles to fully mature.

Last Updated and Sharing

176

Views

Brews

Public: Yup, Shared
Last Updated: 2020-09-09 02:18 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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TRIPPY 005

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