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Belgian Triple

Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.34 gallons
Post Boil Size: 6.65 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 58% (brew house)
Hop Utilization: 96%
Calories: 259 calories (Per 12oz)
Carbs: 20.3 g (Per 12oz)

Created: Tuesday October 27th 2020

Original Gravity:

1.079

Final Gravity:

1.011

ABV (standard):

8.8%

IBU (tinseth):

36.6

SRM (morey):

6.8

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Belgian - Pilsner9 lb Pilsner	37	1.6	47.4%
1 lb	Cane Sugar1 lb Cane Sugar	46	0	5.3%
9 lb	German - Vienna9 lb Vienna	37	4	47.4%
19 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2.50 oz	Tettnanger2.5 oz Tettnanger Hops	Pellet	4.5	Boil	60 min	33.3	83.3%
0.50 oz	Tettnanger0.5 oz Tettnanger Hops	Pellet	4.5	Boil	15 min	3.3	16.7%
3 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3 oz	Tettnanger (Pellet)		36.6	100%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.53 gal		Strike	164 °F	149 °F	90 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 60 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Whirlfloc tablet	Water Agt	Mash	--
3 g	Calcium Chloride (anhydrous)	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
1 oz	Bitter Orange Peel	Flavor	Boil	--
0.50 tsp	Coriander Seed	Spice	Boil	--

Yeast

White Labs - Belgian Ale Yeast WLP550

Amount:	1 Each	Cost:
Attenuation (avg):	81.5%	Flocculation:	Medium
Optimum Temp:	68 - 78 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 139 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 7.8 oz Temp: 68 °F CO₂ Level: 3.5 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	7	7	12	16	35
Mash Chemistry and Brewing Water Calculator

Notes

6.75 gal heated to 186. Dropped to 176 then stirred to 165. Dough in with additional temp drop to 151. Stirred until 149.5. PH was 5.4. Fell on its own to 148.3. Added another qt of boiling water ZERO change. Continued to reduce to 147.2. In the future let it go at 1.5 to 2 above final target.
8.5 gal collected into boil kettle after allowing mash tun to drip for 30 more minutes. Boiled for about 75 min. 5.75 gal into fermenter at 1.075. Forgot Clarifying tablet.
After 16 days 4.8 gal of beer (50 bottles) was packaged in Belgian bottles with 10 oz (283 grams of sugar) along with a small Kveik yeast starter to assist in rapid carbonation and stored at 78° for a week.

Last Updated and Sharing

401

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Brews

Public: Yup, Shared
Last Updated: 2020-11-30 17:29 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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