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Belgisk Tripel

Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 58 liters
Post Boil Size: 52 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 258 calories (Per 330ml)
Carbs: 22.4 g (Per 330ml)

Created: Wednesday December 30th 2020

Original Gravity:

1.084

Final Gravity:

1.015

ABV (standard):

9.0%

IBU (tinseth):

25.4

SRM (morey):

4.2

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 kg	Belgian - Pilsner8 kg Pilsner	37	1.6	87.4%
0.90 kg	Candi Syrup - Belgian Candi Syrup - Simplicity0.9 kg Belgian Candi Syrup - Simplicity - (late boil kettle addition)	32	1	9.8%
0.25 kg	Rice Hulls0.25 kg Rice Hulls	0	0	2.7%
9.15 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
35 g	Styrian Goldings35 g Styrian Goldings Hops	Pellet	3.6	Boil	60 min	10.6	63.6%
20 g	Nelson Sauvin20 g Nelson Sauvin Hops	Pellet	11.4	Boil	30 min	14.74	36.4%
55 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
35 g	Styrian Goldings (Pellet) 35 g Styrian Goldings (Pellet) Hops	10.6	63.6%
20 g	Nelson Sauvin (Pellet) 20 g Nelson Sauvin (Pellet) Hops	14.74	36.4%
55 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24.5 L	Mash in	Infusion	--	65 °C	90 min
	Mash out		--	77 °C	10 min
12.1 L	Sparge	Sparge	--	77 °C	20 min
Starting Mash Thickness: 2.7 L/kg Starting Grain Temp: 65 °C

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	90 min.
2 g	Epsom Salt	Water Agt	Mash	90 min.
4 g	Gypsum	Water Agt	Mash	90 min.
3 g	Baking Soda	Water Agt	Mash	90 min.
3.75 g	Polyclar Brewbrite	Other	Boil	10 min.

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Med-High
Optimum Temp:	19 - 22 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 506 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

Om du har mulighet, lag starter på 3 liter. Om ikke, bruk minimum 2 pakker gjær

Mesk på 65 grader i 90 min
10 min utmesk på 77 grader
Kok i 60 min
Gjær på 24 grader i tre uker
Coldcrash, juster ned temperaturen over et par dager (2-3 grader om dagen) og hold det så kaldt som mulig (helst rett over frysepunktet) et par dager før fating/ flasking for å felle ut så mye sedimenter som mulig.

Om du har mulighet, dropp den vanlige coldcrashinga og lager ølla rett over frysepunktet i 4-6 uker før du fater. Ved flasking bør du flaske før lagring ved frysepunktet (https://www.homebrewing.org/howto-lager-03.html). Dette har jeg ikke gjort selv før, men tenker man burde vente til flaskene er ferdigkarbonert (2 uker ved romtemperatur) før man lagrer dem på denne måten.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-12-31 10:52 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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