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Tripel

Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.069 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BYO mag
No Chill: 30 minute extended hop boil time
Calories: 237 calories (Per 330ml)
Carbs: 18 g (Per 330ml)

Created: Monday March 27th 2017

Original Gravity:

1.078

Final Gravity:

1.010

ABV (standard):

8.9%

IBU (tinseth):

27.5

SRM (daniels):

9.3

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.20 kg	German - Pilsner7.2 kg Pilsner	38	1.6	89.4%
0.40 kg	Gladfield - Vienna Malt0.4 kg Vienna Malt	37.4	3.45	5%
0.45 kg	Invert Sugar Syrup0.45 kg Invert Sugar Syrup	36	1	5.6%
8.05 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Hallertau Tradition (Germany)15 g Hallertau Tradition (Germany) Hops	Pellet	4	Boil	60 min	5.71	25.9%
27 g	Saaz27 g Saaz Hops	Pellet	3.5	Whirlpool	60 min	1.97	46.6%
16 g	Mosaic16 g Mosaic Hops	Pellet	13	Boil	60 min	19.79	27.6%
58 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Hallertau Tradition (Germany) (Pellet)	5.71	25.9%
27 g	Saaz (Pellet) 27 g Saaz (Pellet) Hops	1.97	46.6%
16 g	Mosaic (Pellet) 16 g Mosaic (Pellet) Hops	19.79	27.6%
58 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
14 L	strike 125f/51c to hit 113f/45c	Infusion	51 °C	45 °C	20 min
9.5 L	100c to hit 144/66c	Infusion	100 °C	66 °C	30 min
11 L	100c to hit 158f/70c	Infusion	100 °C	70 °C	30 min
10 L	Result in FG 1075	Sparge	--	76 °C	--
Starting Mash Thickness: 2 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Brewtan B	Water Agt	Mash	1 hr.
3 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
6.38 ml	Hydrochloric acid	Water Agt	Mash	1 hr.
25 g	corriander	Spice	Boil	20 min.
3 g	Wyeast - Beer Nutrient	Water Agt	Boil	10 min.

Yeast

White Labs - Monastary Ale Yeast WLP500

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	Medium
Optimum Temp:	18 - 22 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 159 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose CO₂ Level: 3 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
3g CaCl2, 2g Brewtan B, 1ml HCl in mash water to get ph to 5.4 2g CaSO4 in boil
Mash Chemistry and Brewing Water Calculator

Notes

Check Ph as could be high with just pilsener
Boil for tot 90 mins
Fermentation is critical Start with a 2 L starter (count est 295 billion) Save a little for priming.
Pitch at 19c (66f) let free rise to 21c (70f) in fermentor tot 10 days.
Add invert sugar after High Krausen.
Good aeration. High carbonation up to 3 Vols

Last Updated and Sharing

592

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Public: Yup, Shared
Last Updated: 2022-06-25 06:34 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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