Tripel Graduation Beer Recipe | Partial Mash Belgian Tripel | Brewer's Friend
Brew your best beer EVER. Start your Free Trial of Brewer's Friend today! Sign Up ×

Tripel Graduation

276 calories 17.4 g 12 oz
Beer Stats
Method: Partial Mash
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.56 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.085 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 276 calories (Per 12oz)
Carbs: 17.4 g (Per 12oz)
Created: Thursday May 2nd 2024
1.085
1.006
10.3%
20.8
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Briess - Pilsen Malt 2-Row11 lb Pilsen Malt 2-Row 37 1.2 78.6%
3 lb Cane Sugar3 lb Cane Sugar 46 0 21.4%
14 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Leaf/Whole 5.5 Boil 60 min 16.69 66.7%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Leaf/Whole 5.5 Boil 15 min 4.14 33.3%
1.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Infusion 160 °F 152 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Mash 15 min.
 
Yeast
Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
88%
Flocculation:
Medium
Optimum Temp:
63 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 484 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 8.4 oz       Temp: 68 °F       CO2 Level: 4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Tripel Graduation" Belgian Tripel beer recipe by Brewer #423394. Partial Mash, ABV 10.29%, IBU 20.83, SRM 2.9, Fermentables: (Pilsen Malt 2-Row, Cane Sugar) Hops: (Styrian Goldings) Other: (Irish Moss)
Brewer's Friend Logo
Last Updated and Sharing
 
171
Views
1
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-04-18 14:45 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top