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Tripel

Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 44.9 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.074 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Isak
Calories: 240 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)

Created: Wednesday November 15th 2023

Original Gravity:

1.079

Final Gravity:

1.009

ABV (standard):

9.2%

IBU (tinseth):

30.5

SRM (morey):

5.3

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12.50 kg	Belgian - Pilsner12.5 kg Pilsner	37	1.6	83.3%
2 kg	Cane Sugar2 kg Cane Sugar	46	0	13.3%
0.50 kg	Aromatic Malt0.5 kg Aromatic Malt	35	20	3.3%
15 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Northern Brewer50 g Northern Brewer Hops	Pellet	9.1	Boil	60 min	23.23	62.5%
30 g	Perle30 g Perle Hops	Pellet	9.5	Boil	15 min	7.22	37.5%
80 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
50 g	Northern Brewer (Pellet) 50 g Northern Brewer (Pellet) Hops	23.23	62.5%
30 g	Perle (Pellet) 30 g Perle (Pellet) Hops	7.22	37.5%
80 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Yeast Nutrient	Other	Mash	10 min.
5 g	Protafloc	Water Agt	Mash	10 min.
7 g	Gypsum	Water Agt	Mash	1 hr.
3 g	Salt	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safale T-58

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	25 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 267 B cells required

Mangrove Jack - Belgian Tripel M31

Amount:	1 Each	Cost:
Attenuation (avg):	85%	Flocculation:	Medium
Optimum Temp:	18 - 28 °C	Starter:	No
Fermentation Temp:	25 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 267 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 342.2 g Temp: 20 °C CO₂ Level: 3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
I med 7 gram gips och 3 gram salt direkt i det kalla vattnet
Mash Chemistry and Brewing Water Calculator

Notes

För att få ordentlig utjäsning:
-Mäskas lågt, t.ex. 63 grader
-Rent socker tillsatt
-Mycket jäst. Två paket + uppodlat från flaskor
-Låta jästen återfuktas och syresättas innan pitch.
-Jästnäring
-Styra jästemperatur

Jäsningen startar lågt (vi får se tempen i rummet, men kanske 16-18). Ökas sedan med hjälp av värmaren i ett par steg, för att landa på 25 grader en vecka senare. Hålls där i en vecka.

Kanske en 15 min syrarast på 40 grader för att få effektivare konvertering och lösare mäsk? Lite buffer eller mjölksyra kan också få till ett bra PH. Den rostade malten bidrar säkert också.

Kolsyras på flaska, eventuellt med ny jäst tillsatt. Mycket kolsyra, kanske 3 volymer

Lagras i alla fall en månad till.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2023-11-16 16:17 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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