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Tripel

Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 23.6 liters (fermentor volume)
Pre Boil Size: 29.83 liters
Post Boil Size: 24.05 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BYO mag
No Chill: 15 minute extended hop boil time
Calories: 247 calories (Per 330ml)
Carbs: 24.7 g (Per 330ml)

Created: Monday March 27th 2017

Original Gravity:

1.080

Final Gravity:

1.019

ABV (standard):

8.0%

IBU (tinseth):

27.3

SRM (daniels):

9.6

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	90%
0.75 kg	Invert Sugar Syrup0.75 kg Invert Sugar Syrup - (late boil kettle addition)	36	1	9%
0.08 kg	Weyermann - Aromatic Malt0.08 kg Aromatic Malt	35	20	1%
8.33 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
17 g	Magnum17 g Magnum Hops	Pellet	12.2	Boil	60 min	21.84	48.6%
18 g	Hallertau Mittelfruh18 g Hallertau Mittelfruh Hops	Pellet	4.3	Boil	10 min	5.42	51.4%
35 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
17 g	Magnum (Pellet) 17 g Magnum (Pellet) Hops	21.84	48.6%
18 g	Hallertau Mittelfruh (Pellet)	5.42	51.4%
35 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
19 L	strike 72c to hit 64c	Infusion	72 °C	64 °C	40 min
3.6 L	100c to hit 69c	Infusion	100 °C	69 °C	20 min
7.5 L	100c to hit 76c	Infusion	100 °C	76 °C	10 min
4.4 L	pre boil OG 1.048	Sparge	67 °C	67 °C	60 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 14 °C

Other Ingredients

Amount	Name	Type	Use	Time
0.60 g	Brewtan B	Water Agt	Mash	1 hr.
8 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.50 each	Campden Tablet	Water Agt	Mash	1 hr.
1.50 ml	Phosphoric acid	Water Agt	Mash	1 hr.
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) 160 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^-
70.4	3	15	127.7	10	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 just stir to control foam on boil
Fermentation is critical Start with a 2 L starter (count est 295 billion) Save a little for priming.
Good aeration.
Pitch at 19.5c let free rise to 24.5c over a week, hold for 10 days, Chill for 3 weeks.
Add invert sugar after High Krausen in 2 stages(60% day 2 40% day 3-4). Add 1L of water to invert sugar to make more disolveable and add cleanly to liquor.
High carbonation up to 3 Vols

Last Updated and Sharing

825

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Public: Yup, Shared
Last Updated: 2025-09-24 04:47 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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