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Jamil's Tripel

304 calories 27 carbs
Beer Stats
Method: BIAB
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Jamil Z.
No Chill: 20 minute extended hop boil time
Calories: 304 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created Sunday November 11th 2012
1.092
1.017
9.85%
36.65
5.14
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
14 lb Belgian - Pilsner14 lb Pilsner 37 1.6 83.6%
0.25 lb Belgian - Aromatic0.25 lb Aromatic 33 38 1.5%
2.5 lb Cane Sugar2.5 lb Cane Sugar 46 0 14.9%
16.75 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Tetnang2 oz Tetnang Hops Pellet 4 Boil 60 min 32.79 80%
0.5 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 10 min 3.86 20%
 
Other Ingredients
Amount Name Type Use Time
1 tsp Gypsum Water Agt Mash --
0.5 each Whrilfloc Fining Boil 15 min.
1 tsp Brewvint Yeast Nutrient Other Boil 15 min.
 
Yeast
White Labs - Belgian Strong Ale Yeast WLP545
Amount:
1
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
66 - 72 °F
Starter:
No
Yeast Pitch Rate and Starter Calculator
 
Notes

Going to have to mash at a ratio of 2.4 qt/lb to fit into mash tun. Do rest as sparge.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2013-10-06 03:57 UTC
Other Brewers Who Brewed This Recipe:
Anticlimaddox
BrewPilot
saltydawg7
Civic_goods
Discussion about this recipe:
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Eric Skinner 12/24/2012 at 06:25pm
What if i were to do this as partial mash and steep aromatics and then use wyeast 3864....unibroues yeast? Any possible advice on temps and primary secondary would be appreciated!


System Account 08/23/2013 at 02:04am
Sorry...here it is 8 months later and I just now noticed your question. That said...yes, partial mash would work fine, and was how I first made this recipe before I went all grain. Use all the grain you can mash and use extra light DME or similar for rest of grain bill. I use the cheapest grain sugar...European sugar is typically from sugar beets, not cane sugar, so no need to buy cane sugar. I don't secondary...for a Tripel I primary for 3-4 weeks, then keg or bottle. I'd suggest fermenting in the mid/low 60's...Since Unibroue yeast is no longer available, the Westmalle strain is very nice - it's WLP530, Wyeast 5787. In both cases (Unibroue or Westmalle), keep it cool 62-65. You'll get a full yet restrained Belgian character. That's my taste. Don't let your temp get up much past 68 or you'll have to age the Tripel for quite a while to smooth out the character. Once again, sorry for the delay and cheers!


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