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Belgian Tripel

268 calories 20 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Daniel and Morgan
Calories: 268 calories (Per 12oz)
Carbs: 20 g (Per 12oz)
Created Friday October 5th 2012
Amount Fermentable Cost PPG °L Bill %
18.50 lb Belgian - Pilsner18.5 lb Pilsner 37 1.6 82.9%
3.25 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)3.25 lb Belgian Candi Syrup - Clear (0L) - (late boil kettle addition) 32 0 14.6%
4 oz Belgian - Aromatic4 oz Aromatic 33 38 1.1%
5 oz German - Acidulated Malt5 oz Acidulated Malt 27 3.4 1.4%
22.31 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
2.75 oz Styrian Goldings2.75 oz Styrian Goldings Hops Pellet 4 Boil 90 min 25.31 45.8%
3.25 oz Styrian Goldings3.25 oz Styrian Goldings Hops Pellet 4 Boil 15 min 13.87 54.2%
6 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 qt Infusion -- 149 °F 60 min
18 qt Fly Sparge -- 168 °F --
Other Ingredients
Amount Name Cost Type Use Time
2 each clarity-ferm Other Primary --
1 each whirfloc Other Boil 10 min.
0.75 tsp yeast nutrient Other Boil 10 min.
White Labs - Abbey Ale Yeast WLP530
1 Each
Attenuation (custom):
Optimum Temp:
66 - 72 °F
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Beerse, Belgium
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58 6 6 56 82 0
Mash Chemistry and Brewing Water Calculator

Hit 149 with 1 quart cold water adjustment. Different sparging method...

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  • Public: Yup, Shared
  • Last Updated: 2016-06-15 00:21 UTC
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System Account 10/08/2012 at 10:41pm
Nice job! You found the right source for the sugar. I see two different products though: the Golden (which isn't the "Premium" line) and the "Premium Soft" Blanc. I could go with either. The Golden sounds a bit better since the Blanc sounds neutral enough to not add anything but alcohol. And we do want some honey/sugar character. Aromatic malt is interesting idea. Let me read more about it. I'm sure 4 oz won't hurt though. Westmalle yeast is Wyeast 3787 or WPL 530. Back in the 1990s, Westmalle Tripel had an OG of 1080, 12-13 EBC, 35-38 IBU, and 9% ABV, so I think that you're right on the money. Maybe shoot for a bit drier, so slightly lower mash temp. I also want to decoct a small amount to replicate the caramelization the brewery gets from direct fire heating the kettles. Also the water is very hard, but I don't know from what salts. Maybe I can research a bit. Also I don't know the pros/cons from adding sugar to boil kettle versus primary...maybe more research. BTW, the next two weekends are solidly booked, so we'd be looking at Oct 27-28 at the earliest.

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BrewHop 10/11/2012 at 03:28am
Hey thanks, I altered the recipe a little bit since last time you looked because I realized my efficiency probably wasn't going to be as good as I had thought previously (looked at older bigger gravity recipes). Probably will be about 75% but could be 70% (haven't gotten any lower unless something gets way screwed up, lol). If it's on the lower end then we can just add more (Simplicity which is about $7 lb) candi sugar to make it up since I am planning on getting 4lb just in case.I called Oak Barrel and the Syrian Gold they have is 4.0%AA (will grab some soon since they might be short soon) so I adjusted the hops accordingly. I think wlp 530 looks a bit better and higher attenuating than the wyeast so I am thinking of going with that unless you have an objection.<br>I think a lower mash temp is good so we can shoot for 149F. My tun looses about 3F over the hour but that should be fine. So what are the details on the decoction? I wanted to add it into the recipe but don't really need to if it's too hard to explain. Do you get it up to boiling? I know you heat slowly.<br>As far as the water are you sure it's hard? I can look into it too and see what the water profile is supposed to be like. I generally don't mess with the profile that much as Oakland water is pretty neutral. EBmud has their water profile online for my area and I have a hard copy if you want to look into it. I don't usually mess with my water profile or do any sort of pH adjusting of the mash or anything like that but I'm ok doing it for this. I have a carbon water filter from morebeer that attaches to my hose outside which is what I use for water. Maybe we could both look into the water thing.<br>I just got an O2 injector so we will be able to use that for this brew too (also considering getting a pre-chiller).<br>As for the sugar I think it's a good idea to put it in after it's been fermenting a bit on like day 3 or 4 or something. I just have to figure out how much water to use to boil it and add it in. I was figuring about a quart for each carboy. Were going to have at least a quart and a half of syrup so I guess I could just dilute it a bit with water so it doesn't caramelize? This we should have about 3.25 gal per quart pre sugar addition. Thoughts on this?<br>Alrighy, some things to think about... that weekend is fine by me.

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BrewHop 10/13/2012 at 01:25am
Here is a link to the water report for my house (<a href="" rel="nofollow"></a>.The water profile for Westmalle water (Beerse, Belgium) is : 41 Ca, 8 Mg, 16 Na, 62 SO4, 26 Cl, and 91 HCO3. (Dave Drapers website, <a href="" rel="nofollow"></a>So if we are assuming that the water is on the higher end of the spectrum then my water is at (in ppm) 11 Ca, 2.5 Mg, 10 SO4(sulfate), 10 Na, 6 Cl (chloride), 31 Bicarbonate (CaCO3) (38 HCO3).Most of the calculators do bicarbonate in HCO3 form so convert it from CaCO3 you multiply it by 1.22 which brings it to 38.The average of the numbers is a little lower being 7 Ca, 1.5 Mg, 7 SO4, 7 Na, 5 Cl, 34 HCO3 (converted.)The pH ranges from 8.8 to 9.4 which is averaged to be 9.1 (seems a bit high to me…). In looking at the calculators it doesn’t really seem<br>like a few ppm (within 5 or 10) makes a huge difference in significance.I guess since this a lighter beer it’s good to have the pH be as close to the 5.6 range as possible and the pilsner malts are about 5.7/5.8 when mashed in distilled waterThe different salts will contribute different aspects. I was playing around with them with the calculator on this website and reading this article <a href="" rel="nofollow"></a> . Seems pretty good and somewhat thorough.I also intend to read the section in Palmers book on water chemistry to see if I can get a grasp on it better. I’m trying to figure out specifics like do I add half the salts in the mash and half in the sparge (I think you just make both the same chemistry..). Also, I am going to have to<br>figure out how the water pH impacts the mash pH and things like this… unless you have ideas about this and/or have done the additions before?I also threw up the question about adding the sugar in the boil or a few days into primary on some forums and it seems like the general consensus is that putting it in the boil is fine and there won’t be any ill impacts on attenuation as long as your yeast are plentiful and healthy. So I think we are good doing it that way.I’m also debating on how to make the starters. We could get 2 vials (one for each carboy) and then I could do a step up with a liter and a half starter each time vs one large 3 liter one per vial. I will have to think about it more…Also, I usually do a 60min mash but some folks were saying to o a 90min just to make sure and to mash at 148 to make sure it’s highly fermentable.90min boil ok with you? I usually do 60min but figured 90min since it’s pilsner malt.As you can tell this is a bit of stream of consciousness but any thoughts?

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