Belgian Tripel Beer Recipe | All Grain Belgian Tripel by RevFrank | Brewer's Friend
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Belgian Tripel

249 calories 20.6 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 72% (brew house)
Source: RevFrank
Calories: 249 calories (Per 12oz)
Carbs: 20.6 g (Per 12oz)
Created: Sunday February 25th 2024
1.076
1.012
8.5%
31.7
4.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.75 lb Dingemans - Belgian Pilsner Malt11.75 lb Belgian Pilsner Malt 37 1.6 75.8%
2 oz Dingemans - Biscuit2 oz Biscuit 34.5 22 0.8%
2 oz Castle Malting - Aromatic Malt2 oz Aromatic Malt 35 20 0.8%
2 lb Cane Sugar2 lb Cane Sugar - (late boil kettle addition) 46 0 12.9%
4 oz Honey4 oz Honey - (late boil kettle addition) 35 2 1.6%
4 oz Brown Sugar4 oz Brown Sugar - (late fermenter addition) 45 15 1.6%
1 lb Grapefruit1 lb Grapefruit - (late fermenter addition) 2.75 0 6.5%
248 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 24.26 50%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 15 min 4.01 16.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 3.12 16.7%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 1 min 0.27 16.7%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 163 °F 152 °F 60 min
2 gal Sparge 152 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 70 °F
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 5 min.
0.75 g Gypsum Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
0.50 g Baking Soda Water Agt Mash 1 hr.
6.41 ml Lactic acid Water Agt Mash 1 hr.
0.18 ml Lactic acid Water Agt Sparge 30 min.
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 288 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.69 psi       Temp: 35 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
32 9 5 36 23 150
Mash Chemistry and Brewing Water Calculator
 
Notes


RECIPES
Tripel
ABV: 9.20%

IBU: 26.1

SRM: 6.8

OG: 1.079

FG: 1.01

SAVED
Link to articlegold medalbelgianstrong
The following beer recipe is featured in the September/October 2013 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Joe Nielsen of Berkley, MI won a gold medal in Category #18: Belgian Strong Ale during the 2013 National Homebrew Competition Final Round in Philadelphia, PA. Nielsen’s Belgian Strong Ale was chosen as the best among 421 final round entries in the category.

BELGIAN ALE
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Brewed 9 times

Ingredients:
11.75 lb (5.33 kg) Dingemans Pils malt
0.13 lb (59 g) Dingemans biscuit malt (Mout Roost 50)
0.13 lb (59 g) aromatic malt (Amber 50)
1.75 lb (794 g) white table sugar (boil)
4.0 oz (113 g) honey (boil)
4.0 oz (113 g) light brown sugar (in primary)
1.0 lb (0.45 kg) fresh pink grapefruit (in primary)
1.5 oz (42 g) Tettnanger pellets, 4.5% a.a. (60 min)
0.5 oz (14 g) Tettnanger pellets, 4.5% a.a. (15 min)
0.5 oz Czech Saaz pellets 3% a.a. (15 min)
0.5 oz Czech Saaz pellets 3% a.a. (1 min)
White Labs WLP500 Trappist Ale, 270 billion cells
2 T. Irish moss, 15 minutes
Specifications:
Yield: 5 Gallons (18.93 L)

Original Gravity: 1.079

Final Gravity: 1.01

ABV: 9.20%

IBU: 26.1

SRM: 6.8

Directions:
Mash grains at 152° F (67° C) for 60 minutes. Mash out at 170° F (77° C) for 30 minutes. Add 1/8 lb of honey and 1 5/8 lb table sugar to the boil at 30 minutes from flameout. Add the remaining 1/8 lb honey and 1/8 lb table sugar at 5 minutes from flameout. Ferment one week at 70° F (21° C) in primary, followed by two weeks at 64° F (18° C) in secondary. Use fresh, pink grapefruit, membranes removed, and add to primary at 60 hours along with the 4 ounces of light brown sugar.
Primary fermentation for 7 days at 70° F (21° C).
Secondary fermentation for 14 days at 64° F (18° C).
Bottle condition to 2.15 vol. CO2 with 3.4 oz table sugar.

Water profile from brunwater:

Ca 32
Mg 9
Na 5
CaCl2 36
CaSo4 23
HC03 150

Mash pH 5.3

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  • Last Updated: 2024-03-18 15:34 UTC
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