Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Bad Habit

267 calories 23.7 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.72 gallons
Post Boil Size: 2.72 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Paul Lohmuller
No Chill: 30 minute extended hop boil time
Hop Utilization: 98%
Calories: 267 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created Thursday January 14th 2021
1.081
1.015
9.3%
40.2
6.5
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Dingemans - Pilsen6 lb Pilsen 36.8 1.7 75%
1 lb Weyermann - Munich Type I1 lb Munich Type I 38 6 12.5%
1 lb Soft Candi Sugar - Blond1 lb Soft Candi Sugar - Blond - (late boil kettle addition) 38 5 12.5%
8 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 60 min 28.09 66.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 12.05 33.3%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
10.5 qt Strike 146 °F 60 min
8.9 qt Sparge 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Omega Yeast Labs - Belgian Ale W OYL-028
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 78 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 185 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 3.5 oz       Temp: 68 °F       CO2 Level: 3.25 Volumes
 
Target Water Profile
Chicago 2019 - North
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Bad Habit" Belgian Tripel beer recipe by Paul Lohmuller. All Grain, ABV 9.32%, IBU 40.15, SRM 6.47, Fermentables: (Pilsen, Munich Type I, Soft Candi Sugar - Blond) Hops: (Saaz)
Last Updated and Sharing
 
290
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-07-13 17:38 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top