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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: 1.065 (recipe based estimate)
Post Boil Gravity: 1.094 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BYO mag
No Chill: 30 minute extended hop boil time
Calories: 253 calories (Per 330ml)
Carbs: 25 g (Per 330ml)

Created: Monday March 27th 2017

Trippel

by Kalaskai

OG: 1.072 FG: 1.013 ABV: 7.8% IBU: 34

Original Gravity:

1.082

Final Gravity:

1.019

ABV (standard):

8.3%

IBU (tinseth):

30.9

SRM (daniels):

9.8

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.50 kg	Joe White - Pilsner / Export Pilsner7.5 kg Pilsner / Export Pilsner	36.8	2	86.2%
0.70 kg	Invert Sugar Syrup0.7 kg Invert Sugar Syrup - (late boil kettle addition)	36	1	8%
0.40 kg	Weyermann - Munich Type II (Dark)0.4 kg Munich Type II (Dark)	37	10	4.6%
0.10 kg	German - Carapils0.1 kg Carapils	35	1.3	1.1%
8.70 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Barth-Haas - Hallertauer Mittelfrüher30 g Hallertauer Mittelfrüher Hops	Pellet	5.7	Boil	60 min	16.83	42.9%
20 g	BSG - East Kent Goldings20 g East Kent Goldings Hops	Pellet	5.4	Boil	60 min	10.63	28.6%
10 g	Brewmaster - Czech Saaz10 g Czech Saaz Hops	Pellet	2.9	Boil	60 min	2.85	14.3%
10 g	Saaz10 g Saaz Hops	Pellet	2.9	Whirlpool	1 min	0.6	14.3%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Barth-Haas - Hallertauer Mittelfrüher (Pellet)	16.83	42.9%
20 g	BSG - East Kent Goldings (Pellet) 20 g East Kent Goldings (Pellet) Hops	10.63	28.6%
10 g	Brewmaster - Czech Saaz (Pellet) 10 g Czech Saaz (Pellet) Hops	2.85	14.3%
10 g	Saaz (Pellet) 10 g Saaz (Pellet) Hops	0.6	14.3%
70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12 L	strike 137/58 to hit 127/53	Infusion	58 °C	53 °C	20 min
5.5 L	100c to hit 152/66.6	Infusion	100 °C	66 °C	60 min
18 L	Result in FG 1075	Sparge	--	76 °C	--
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Brewtan B	Water Agt	Mash	1 hr.
7 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.
2.50 g	Epsom Salt	Water Agt	Mash	--
15 g	corriander	Spice	Boil	20 min.
3 g	Wyeast - Beer Nutrient	Water Agt	Boil	10 min.

Yeast

Wyeast - Belgian Ale 1214

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	20 - 26 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 166 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^-
37.8	3	15	106.4	35.1	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

625

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Brews

Public: Yup, Shared
Last Updated: 2024-06-05 08:57 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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