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MF Tripel

Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27.79 liters
Post Boil Size: 21.5 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 243 calories (Per 330ml)
Carbs: 18.3 g (Per 330ml)

Created: Monday March 13th 2023

Original Gravity:

1.080

Final Gravity:

1.010

ABV (standard):

9.3%

IBU (tinseth):

39.1

SRM (morey):

5.3

Mash pH

5.6

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Weyermann - Bohemian Pilsner Malt4 kg Bohemian Pilsner Malt	36.8	2.43	52.4%
2 kg	Castle Malting - Château Pilsen 2RS2 kg Château Pilsen 2RS	37	1.9	26.2%
1 kg	Weyermann - Pale Wheat1 kg Pale Wheat	36	2	13.1%
0.50 kg	Cane Sugar0.5 kg Cane Sugar - (late boil kettle addition)	46	0	6.5%
0.14 kg	German - Acidulated Malt0.14 kg Acidulated Malt	27	3.4	1.8%
7.64 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
40 g	Saaz40 g Saaz Hops	Pellet	2.6	Boil	60 min	11.98	33.3%
30 g	Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops	Pellet	4.8	Boil	45 min	15.22	25%
50 g	Styrian Goldings50 g Styrian Goldings Hops	Pellet	3.4	Boil	20 min	11.86	41.7%
120 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
40 g	Saaz (Pellet) 40 g Saaz (Pellet) Hops	11.98	33.3%
30 g	Hallertau Mittelfruh (Pellet)	15.22	25%
50 g	Styrian Goldings (Pellet) 50 g Styrian Goldings (Pellet) Hops	11.86	41.7%
120 g / 0.00 €

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
27 L	Strike	66 °C	64 °C	60 min
6 L	Sparge	76 °C	76 °C	20 min
Starting Mash Thickness: 4 L/kg Starting Grain Temp: 20 °C

Yeast

Wyeast - Trappist High Gravity 3787

Amount:	1 Each	Cost:
Attenuation (custom):	84%	Flocculation:	Med-High
Optimum Temp:	18 - 26 °C	Starter:	Yes
Fermentation Temp:	26 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 142 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 152g Temp: 15 °C CO₂ Level: 3.25 Volumes

Target Water Profile

Light colored and hoppy

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	75	10	50	150	0
Mash Chemistry and Brewing Water Calculator

Notes

Starter: yeast cake collected from MF Blonde 6.

Fermentation day 0: Start at 21'C.
Fermentation day 1: Raise to 24'C.
Fermentation day 2: Raise to 26'C.

Keep at 26'C until done (1 week was enough).

Secondary: Dump primary yeast and cold crash at 15'C 1 day. Cold crash at 13'C for 6 days.

Priming: 100g maple syrup + 75g table sugar for 17L. (Aim at 3.25 vol)

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2023-07-26 11:25 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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