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TRIPPEL MAILLARDA

Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 40.75 liters
Post Boil Size: 35.27 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 63% (brew house)
Hop Utilization: 99%
Calories: 242 calories (Per 330ml)
Carbs: 16.2 g (Per 330ml)

Created: Wednesday April 7th 2021

Vestmall

by John Abrahamsen

OG: 1.080 FG: 1.006 ABV: 9.7% IBU: 34

26C.Belgian Tripel(25.02.18)

OG: 1.081 FG: 1.008 ABV: 9.5% IBU: 34

Westmalle Tripel

by Greg Dunning - Beer Stalin

OG: 1.081 FG: 1.015 ABV: 8.7% IBU: 37

Original Gravity:

1.080

Final Gravity:

1.007

ABV (standard):

9.6%

IBU (tinseth):

35.6

SRM (morey):

5.5

Mash pH

5.4

Cost $

n/a

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Fermentation History

Target 20°C
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Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.20 kg	Ireks - Pilsner Malt8.2 kg Pilsner Malt	36	1.8	82.8%
0.50 kg	Weyermann - Munich Type II (Dark)0.5 kg Munich Type II (Dark)	37	10	5.1%
0.20 kg	German - Pale Wheat0.2 kg German - Pale Wheat	39	1.5	2%
1 kg	Belgian Candi Sugar - Clear/Blond (0L)	38	0	10.1%
9.90 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
55 g	saaz55 g saaz Hops	Pellet	4.25	Boil	60 min	19.71	31.4%
50 g	saaz50 g saaz Hops	Pellet	4.25	Boil	20 min	10.85	28.6%
70 g	saaz70 g saaz Hops	Pellet	4.25	Boil	5 min	5	40%
175 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
175 g	saaz (Pellet) 175 g saaz (Pellet) Hops		35.56	100%
175 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
47 L		Infusion	71 °C	66 °C	60 min
Starting Mash Thickness: 4.75 L/kg Starting Grain Temp: 15 °C

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Irish moss	Fining	Boil	15 min.
4 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
7.97 ml	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	88%	Flocculation:	Medium
Optimum Temp:	17 - 25 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 169 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 Volumes

Target Water Profile

belgian tripel

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
41	8	16	30	30	0
Mash Chemistry and Brewing Water Calculator

Notes

calculo 0,69 L agua absorbidos/kg de grano. por lo tanto:
9 kg x 0,69 = 5.52 litros.
necesitaré 40 +5.52 litros, unos 45,5 litros de agua iniciales: 23 litros de osmosi + 23 litros de ribes.

candi sugar lo añadiremos al hervido 0,5 kg i 0,5 kg al fermentador

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-04-26 14:39 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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TRIPPEL MAILLARDA

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