TRIPEL Beer Recipe | BIAB Belgian Tripel by Brewer #46057 | Brewer's Friend
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TRIPEL

241 calories 14.8 g 330 ml
Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23.2 liters
Post Boil Size: 19.9 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 241 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Sunday November 8th 2020
1.080
1.005
9.9%
33.0
6.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.40 kg United Kingdom - Pilsen5.4 kg Pilsen 36 1.8 84.2%
460 g Simpsons - Aromatic Malt460 g Aromatic Malt 33 23.04 7.2%
450 g Belgian Candi Sugar - Clear/Blond (0L)450 g Belgian Candi Sugar - Clear/Blond (0L) 38 0 7%
100 g German - Acidulated Malt100 g Acidulated Malt 27 3.4 1.6%
6,410 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Styrian Goldings45 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 27.91 60%
30 g Dragon30 g Dragon Hops Pellet 7.5 Boil 5 min 5.06 40%
75 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.4 L Infusion 73 °C 67 °C 60 min
12 L Sparge 75 °C 75 °C 20 min
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Crushed coriander Spice Boil 1 hr.
5 ml Phosphoric acid Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
22 Grams
Cost:
Attenuation (custom):
93%
Flocculation:
Medium
Optimum Temp:
17 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 367 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Mill the grains and mix with 4 gal (15.4 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 3.2 gal (12 l) and top up as necessary to obtain 6 gal (23 l) of wort. Boil for 60 minutes, following the hops and additions schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 67°F (20°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Ferment at 68°F (20°C) until the completion of primary fermentation, then allow the temperature to rise at will. Cold crash the beer to 35°F (2°C), then bottle or keg the beer and carbonate to approximately 2.75 volumes.

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  • Public: Yup, Shared
  • Last Updated: 2020-12-31 16:54 UTC
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