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Tripel Perplexity

Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23.66 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Szommer Ákos
Hop Utilization: 98%
Calories: 266 calories (Per 12oz)
Carbs: 26.6 g (Per 12oz)

Created: Friday November 28th 2025

26C.Belgian Tripel(25.02.18)

OG: 1.081 FG: 1.008 ABV: 9.5% IBU: 34

Original Gravity:

1.080

Final Gravity:

1.019

ABV (standard):

8.0%

IBU (tinseth):

39.8

SRM (morey):

6.2

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.80 kg	Weyermann - Extra Pale Premium Pilsner Malt5.8 kg Extra Pale Premium Pilsner Malt	38	1.5	88.5%
0.25 kg	Weyermann - Abbey Malt0.25 kg Abbey Malt	36.8	17	3.8%
0.25 kg	Castle Malting - Château Biscuit0.25 kg Château Biscuit	35	17	3.8%
0.25 kg	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	3.8%
6.55 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Magnum20 g Magnum Hops	Pellet	15	Boil	60 min	38.86	66.7%
10 g	Saaz10 g Saaz Hops	Pellet	3.5	Boil	5 min	0.9	33.3%
30 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
20 g	Magnum (Pellet) 20 g Magnum (Pellet) Hops	38.86	66.7%
10 g	Saaz (Pellet) 10 g Saaz (Pellet) Hops	0.9	33.3%
30 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
21.5 L	Strike	68 °C	63 °C	40 min
	Infusion	--	73 °C	15 min
		--	78 °C	5 min
5 L	Sparge	78 °C	78 °C	--
Starting Mash Thickness: 3.4 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
3.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.

Yeast

Lallemand - LALBREW® ABBAYE BELGIAN ALE YEAST

Amount:	22 Grams	Cost:
Attenuation (custom):	74%	Flocculation:	Medium
Optimum Temp:	17 - 25 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 122 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 154 g Temp: 20 °C CO₂ Level: 3 Volumes

Target Water Profile

Tripel

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	10	20	80	70	48
Mash Chemistry and Brewing Water Calculator

Notes

Kandiscukor hozzáadása a forralás utolsó 15 percében a komlókosárba, hogy feloldódjon, de ne égjen oda.

2 csomag élesztő!
Az élesztőt használat előtt 1 órával szobahőmérsékletre temperálni. 30 fokra hűtött 2-2,5dl forralt vízbe az élesztő tápsó felét bekeverni és az élesztőt rászórni. 15 perc pihenés után lassan hűteni a beoltási hőfokra kb. 15-20 perc alatt.

Erjesztés nyomás nélkül!
Indulás 1-2 nap 20-21 °C
Főerjedés 3-5 nap 18-20 °C
Diacetil pihentetés 2 nap 22-24 °C
Cold crash 2 nap 5-8 °C ( EKKOR nyomás adható a Fermzillában)

Karbonizáció magas 3 CO2 vol.

Palackozás után első hetekben zöldalma íz, de az érlelés során ezt feldolgozza az élesztő. Szerintem nem kell hűtőben érlelni.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-03-29 07:11 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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