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Trippel

Method: BIAB
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 219 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)

Created: Friday March 17th 2017

Original Gravity:

1.067

Final Gravity:

1.010

ABV (standard):

7.5%

IBU (tinseth):

42.1

SRM (morey):

4.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.40 lb	Belgian - Pilsner7.4 lb Pilsner	37	1.6	82%
1.30 lb	Candi Syrup - Belgian Candi Syrup - Clear (0L)1.3 lb Belgian Candi Syrup - Clear (0L)	32	0	14.4%
0.33 lb	Soft Candi Sugar - Blond0.325 lb Soft Candi Sugar - Blond	38	5	3.6%
9.02 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.35 oz	Saaz0.35 oz Saaz Hops	Pellet	2.2	First Wort	0 min	2.53	11.1%
1.10 oz	Saaz1.1 oz Saaz Hops	Pellet	2.2	Boil	60 min	13.15	34.9%
0.85 oz	Hallertau Mittelfruh0.85 oz Hallertau Mittelfruh Hops	Pellet	3.6	Boil	45 min	15.26	27%
0.85 oz	Styrian Goldings0.85 oz Styrian Goldings Hops	Pellet	4	Boil	20 min	11.19	27%
3.15 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.45 oz	Saaz (Pellet) 1.4499999966832 oz Saaz (Pellet) Hops	15.68	46%
0.85 oz	Hallertau Mittelfruh (Pellet)	15.26	27%
0.85 oz	Styrian Goldings (Pellet)	11.19	27%
3.15 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.65 gal		Infusion	--	147 °F	60 min

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Med-High
Optimum Temp:	66 - 72 °F	Starter:	Yes
Fermentation Temp:	64 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 201 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
48	6	6	59	73	0
"Yellow Balanced" in Bruin Water -101 Bicarbonate
Mash Chemistry and Brewing Water Calculator

Notes

4.5 gallons distilled
0.15 gallons tap water

2 vials yeast in 1.0 liter starter @ 1.038 for 24 hours

Morning Of:
-Yeast - 7.44 grams
-Dextrose - 3.72 grams

Afternoon:
--Yeast = 2.0 grams
--Dextrose = 1.0 grams

Yellow Balanced Water Profile
Gypsum - 1.5 grams
CaCl2 - 1.4 grams
Epsom Salt - 1.15 grams
Canning Salt - 0.25 grams
Lactic Acid = 2.5 mL

Mash Additions:
-SMB - 1.02 grams
-Brewtan B - 0.70 grams
-Cinnamon Verum - 0.83 grams

Boil Additions:
-@ 16 minutes Brewtan B - 0.85 grams
-@ 15 minutes Irish Moss - 1.63 grams
-@ 10 minutes Wyeast Nutrient - 1.43 grams

Estimated Mash Ph = 5.31
Actual Mash Ph =

Post Mash Volume (no squeeze) =
Post Mash Gravity =

Post Boil Volume =
Post Boil Gravity =

Volume in Kettle =
Volume into Fermenter =

Add 2nd dose of yeast/dextrose
2a. Hydrate Irish Moss
2b. Start burner
Get to strike temp (154 deg)
Add SMB
Add Salts and Acid
Add Brewtan B and Cinnamon
SMB should mop up residual O2 in 5 minutes.
Mash in slowly

Last Updated and Sharing

616

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Brews

Public: Yup, Shared
Last Updated: 2017-03-30 12:59 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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