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Belgian Tripel (Huell Melon) - Beer 87

222 calories 17.4 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 120 min
Batch Size: 34.5 liters (ending kettle volume)
Pre Boil Size: 44.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 98% (ending kettle)
Source: Mig
Calories: 222 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created Monday December 14th 2020
1.073
1.010
8.4%
31.0
5.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg Weyermann - Barke Pilsner Malt6.5 kg Barke Pilsner Malt 37.03 1.75 78.1%
600 g Dingemans - Biscuit600 g Biscuit 34.5 22 7.2%
1 kg Belgian Candi Sugar - Clear/Blond (0L)1 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 12%
220 g Corn Sugar - Dextrose220 g Corn Sugar - Dextrose 42 0.5 2.6%
8.32 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Huell Melon20 g Huell Melon Hops Pellet 7.5 Boil 30 min 8.5 6.7%
50 g Huell Melon50 g Huell Melon Hops Pellet 7.5 Boil 15 min 13.71 16.7%
80 g Huell Melon80 g Huell Melon Hops Pellet 7.5 Boil 5 min 8.82 26.7%
150 g Huell Melon150 g Huell Melon Hops Pellet 7.5 Boil 0 min 50%
300 g / £ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
22.7 L mash (stirred twice) Infusion 65 °C 120 min
26.8 L Sparge 77 °C 30 min
Starting Mash Thickness: 2.7 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 20 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
15 g Phosphoric acid Water Agt Mash 1 hr.
3 g Chalk Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
300 Milliliters
Cost:
Attenuation (custom):
82%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 612 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
300 Milliliters
Cost:
Attenuation (custom):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 612 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 220g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Mig's balnce
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92 5 14 80 104 0
49L mash and sparge water. = 40.5L boil. added another 1.5L to make total boil size = 42L at 90 minutes . Extended boil time to 120 minutes so 2.5L water added+ 45.50L
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash pH = 5.22 - 5.33
Pre-boil pH = 5. so 3g Chalk added = 5.3
Postboil pH = 5.07


Style notes:
For Blond its slightly over IBU (15-30) , slightly over abv (6-7.5).
For Tripel Style its just within maximum sweetness (1008-1014).
Will see how it attenuates.


300ml over after racking to secondary.

raised temp for 10 days from 23 to 26 to reduce FG to 1010. Taken it from a high abv blond to a tripel

Bottling: 2.4 vol co2 = 220g dextrose with 500ml sterile water

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-03-22 18:00 UTC
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