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Brew it Bru - Belgian Tripel #2

Notice: Recipe was deleted by owner
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 18.2 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 18.5 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 241 calories (Per 330ml)
Carbs: 19.6 g (Per 330ml)

Created: Tuesday April 5th 2022

Original Gravity:

1.079

Final Gravity:

1.012

ABV (standard):

8.8%

IBU (tinseth):

22.0

EBC (ebcmorey):

9.9

Mash pH

5.5

Cost R

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
5 kg	Malteurop - Pilsen Malt5 kg Pilsen Malt	37.44	3.04	79.7%
200 g	Weyermann - Munich Type I200 g Munich Type I	38	14.51	3.2%
225 g	Weyermann - Carahell225 g Carahell	34	25.19	3.6%
500 g	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38		8%
150 g	Weyermann - Acidulated150 g Acidulated	27	7.58	2.4%
200 g	Weyermann - Pale Wheat200 g Pale Wheat	36	3.84	3.2%
6,275 g / R 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Tettnang30 g Tettnang Hops	Pellet	4.3	Boil	60 min	16.54	60%
20 g	Tettnang20 g Tettnang Hops	Pellet	4.3	Boil	15 min	5.47	40%
50 g / R 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Tettnang (Pellet) 50 g Tettnang (Pellet) Hops		22.01	100%
50 g / R 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
16.5 L	Mash In - Make sure all the grains are wet and that there are no dough balls. Add the grains a kilo at a time until they are all in the bag	Strike	68 °C	65 °C	20 min
	Raise temperature to 67C for a further 20 minutes	Infusion	--	67 °C	20 min
	Raise Temperature to 69c for a further 20 minutes	Infusion	--	69 °C	20 min
	Mash Out - Raise the mash temperature to 76C and let rest for 10 minutes before beginning the sparge		75 °C	75 °C	10 min
10 L	Add enough sparge water to bring the level up to the pre boil volume of 19L	Sparge	75 °C	75 °C	15 min
Starting Mash Thickness: 3.65 L/kg Starting Grain Temp: 22 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
10 g	Yeast Nutrient		Other	Boil	15 min.
25 g	Bitter Orange Peel		Flavor	Boil	15 min.

Yeast

Fermentis - Safbrew - Abbaye Yeast BE-256

Amount:	11 Grams	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 122 B cells required

R 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 155.1 g Temp: 20 °C CO₂ Level: 2.8 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

Last Updated and Sharing

189

Views

Brews

Public: Nope, Not Shared
Last Updated: 2023-06-08 10:10 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 R	Cost %
Fermentables	R
Steeping Grains (Extract Only)	R
Hops	R
Yeast	R
Other	R
Cost Per Barrel	R 0.00
Cost Per Pint	R 0.00
Total Cost	R 0.00

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