Dan's Tripel Beer Recipe | All Grain Belgian Tripel | Brewer's Friend
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Dan's Tripel

292 calories 24.6 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 4.5 liters (fermentor volume)
Pre Boil Size: 10.46 liters
Post Boil Size: 4.45 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 292 calories (Per 330ml)
Carbs: 24.6 g (Per 330ml)
Created: Thursday February 18th 2021
1.095
1.016
10.5%
45.0
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg Dingemans - Belgian Pilsner Malt1.4 kg Belgian Pilsner Malt 37 1.6 77.8%
0.40 kg Belgian Candi Sugar - Clear/Blond (0L)0.4 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 22.2%
1.80 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Saaz5 g Saaz Hops Pellet 3.5 Boil 60 min 11.93 21.7%
4 g Hallertau Mittelfruh4 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 60 min 9.29 17.4%
10 g Saaz10 g Saaz Hops Leaf/Whole 3.5 Boil 30 min 16.66 43.5%
4 g Hallertau Mittelfruh4 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 30 min 7.14 17.4%
23 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 L Strike 35 °C 77 °C 60 min
4.5 L Sparge -- -- --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Other Boil 10 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
18 - 26 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 36 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BelgianCandySyrup       Amount: 54 g       Temp: 20 °C       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Step Mashing Guide:
15 mins at 35 C
15 mins at 50 C
15 mins at 55 C
30 mins at 62 C
90 mins at 64 C
Mash out at 77 C

Add the Candi Sugar and boil for 90 mins. Optional extra add ground coriander seeds at flame out.

Chill to 17 C and pitch the yeast starter. Ferment at 22 C for a week then Lager at 17 C for 5 weeks. Bottle Condition with extra yeast for at least 2 weeks.

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  • Public: Yup, Shared
  • Last Updated: 2021-02-23 14:24 UTC
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