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[58] Epiphany Tripel

Method: BIAB
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 22.82 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 62% (brew house)
Source: David Russell
Calories: 12546 calories (Per 17L)
Carbs: 730.4 g (Per 17L)

Created: Wednesday December 24th 2025

Original Gravity:

1.081

Final Gravity:

1.004

ABV (standard):

10.1%

IBU (tinseth):

65.2

SRM (morey):

13.8

Mash pH

5.7

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 kg	Weyermann - Floor malted Bohemian Dark6 kg Floor malted Bohemian Dark	37	7	86.3%
0.25 kg	Aromatic0.25 kg Aromatic	33	38	3.6%
0.20 kg	Honey0.2 kg Honey - (late boil kettle addition)	35	2	2.9%
0.50 kg	Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition)	38	0	7.2%
6.95 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Magnum30 g Magnum Hops	Pellet	15	Boil at 100 °C	60 min	62.32	50%
30 g	Saaz30 g Saaz Hops	Pellet	3.5	Boil at 100 °C	5 min	2.9	50%
60 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Magnum (Pellet) 30 g Magnum (Pellet) Hops	62.32	50%
30 g	Saaz (Pellet) 30 g Saaz (Pellet) Hops	2.9	50%
60 g / £ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	66 °C	60 min

Yeast

Wyeast - Trappist High Gravity 3787

Amount:	1 Each	Cost:
Attenuation (custom):	92%	Flocculation:	Med-High
Optimum Temp:	18 - 26 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 116 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.25 Volumes

Target Water Profile

Friars Mews, Lewes, Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Both – Camden tablet – 1/4 Both – Lactic Acid 10ml each The Mash – Calcium Chloride Flakes & Calcium Sulphate – 1.5g of each
Mash Chemistry and Brewing Water Calculator

Notes

BREWGR NOTES

Rate: 4/10

ABV: 9.8%
Yeast: Wyeast 3787
Attenuation: 74-78%
My attenuation: 92%
Aroma: Fruity esters
IBU: 11

Recipe: OG: 1087 FG: 1021 ABV: 8.6%
Achieved: OG: 1081 FG: 1006 ABV: 9.8%

Notes: .
– Based on Epiphany Triple from Brew like a Monk
– Used Hallertauer Magnum (Bittering hop) instead of Tettnang as had in fridge
– Did full 90 min boil
– Yeast acted funny. Didn't start till 21 ºC. But went well at 22ºC for a week
– Split batch. Half 70g and 100g sugar

Do again: Halve the honey. It was flat… Well, after 10 months it got a lot better but was it worth the wait? Nah.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2026-01-06 15:32 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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