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Belgian Tripel (Huell Melon) - Beer 87

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

Original Gravity:

1.073

Final Gravity:

1.010

ABV (standard):

8.4%

IBU (tinseth):

31.0

SRM (morey):

5.1

Mash pH

5.5

Cost £

n/a

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Fermentables

Amount	Fermentable	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) - (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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
300 g	Huell Melon (Pellet) 300 g Huell Melon (Pellet) Hops		31.03	100.1%
300 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
22.7 L	mash (stirred twice)	Infusion	55 °C	65 °C	120 min
26.8 L		Sparge	--	77 °C	30 min
Starting Mash Thickness: 2.7 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	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

397

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Brews

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

System Default

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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