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Belgian Tripel

249 calories 13 g 330 ml
Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25.82 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Antonis Patedakis
Calories: 249 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created Monday July 25th 2022
1.083
1.002
10.6%
34.9
6.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg American - Pilsner6 kg Pilsner 37 1.8 78.9%
350 g Weyermann - Melanoidin350 g Melanoidin 34.5 27 4.6%
250 g Munich250 g Munich 37 6 3.3%
1 kg Belgian Candi Sugar - Clear/Blond (0L)1 kg Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 13.2%
7.60 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 4.7 Boil 60 min 13.57 22.7%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 4.7 Boil 10 min 4.92 22.7%
30 g Saaz30 g Saaz Hops Pellet 4.3 First Wort 65 min 16.39 27.3%
30 g Tettnanger30 g Tettnanger Hops Pellet 4.5 Boil 0 min 27.3%
110 g / 0.00 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion 71 °C 64 °C 45 min
Infusion 71 °C 70 °C 30 min
or Sparge Infusion 78 °C 77 °C 15 min
7 L Sparge 78 °C 77 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
12 ml Lactic acid Water Agt Mash 0 min.
1 tsp Irish Moss Fining Boil 5 min.
10 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Mangrove Jack - Belgian Tripel M31
Amount:
2 Each
Cost:
0.00 € / each
0.00 €
Attenuation (custom):
95%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 420 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 197.4 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 58 15 28 38 60.5
Mash Chemistry and Brewing Water Calculator
 
Notes

Ferment starting at 20 C and let it gradually free rise up to 26 C.
Bottle at 30 days then condition for at least 3 months.

Feedback: Maybe use a non diastaticus strain and softer water.
Overall nice aroma but not very easy drinking.

Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2023-05-11 18:04 UTC
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