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Belgian Tripel

Method: BIAB
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 23.82 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Antonis Patedakis
Calories: 250 calories (Per 330ml)
Carbs: 20 g (Per 330ml)

Created: Monday July 25th 2022

Original Gravity:

1.082

Final Gravity:

1.012

ABV (standard):

9.3%

IBU (tinseth):

33.0

SRM (morey):

6.6

Mash pH

5.4

Cost €

n/a

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Fermentables

Amount	Fermentable	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) - (late boil kettle addition)	38	0	13.2%
7.60 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops	Pellet	4.7	Boil	60 min	12.85	22.7%
25 g	Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops	Pellet	4.7	Boil	10 min	4.66	22.7%
30 g	Saaz30 g Saaz Hops	Pellet	4.3	First Wort	65 min	15.52	27.3%
30 g	Tettnanger30 g Tettnanger Hops	Pellet	4.5	Boil	0 min		27.3%
110 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Hallertau Mittelfruh (Pellet)	17.51	45.4%
30 g	Saaz (Pellet) 30 g Saaz (Pellet) Hops	15.52	27.3%
30 g	Tettnanger (Pellet) 30 g Tettnanger (Pellet) Hops		27.3%
110 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
27.5 L		Infusion	70 °C	67 °C	60 min

Other Ingredients

Amount	Name	Type	Use	Time
10 ml	Lactic acid	Water Agt	Mash	0 min.
2 tsp	Irish Moss	Fining	Boil	15 min.
10 g	Yeast Nutrient	Other	Boil	15 min.

Yeast

Fermentis - Safbrew - Abbaye Yeast BE-256

Amount:	2 Each	Cost:
Attenuation (avg):	82%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	Yes
Fermentation Temp:	21 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 415 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

Rouvas

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
35	12	7	12	8	107
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