Laon Triple Beer Recipe | All Grain Belgian Tripel | Brewer's Friend
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Laon Triple

228 calories 18.3 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 17 liters (fermentor volume)
Pre Boil Size: 21.79 liters
Post Boil Size: 18.5 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 80% (brew house)
Source: ThatGuy
No Chill: 10 minute extended hop boil time
Hop Utilization: 98%
Calories: 228 calories (Per 330ml)
Carbs: 18.3 g (Per 330ml)
Created: Wednesday August 28th 2013
1.075
1.011
8.4%
29.8
3.9
5.5
0.90
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg Weyermann - Extra Pale Premium Pilsner Malt3.8 kg Extra Pale Premium Pilsner Malt 0.00 € / kg
0.00 €
38 1.5 80%
0.80 kg Cane Sugar0.8 kg Cane Sugar - (late boil kettle addition) 46 0 16.8%
0.15 kg German - Abbey Malt0.15 kg Abbey Malt 33 17 3.2%
4.75 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Motueka22 g Motueka Hops 0.00 € / g
0.00 €
Pellet 5.9 Boil 50 min 19.02 55%
18 g Pacifica18 g Pacifica Hops 0.05 € / g
0.90 €
Pellet 5.3 Boil 20 min 10.74 45%
40 g / 0.90 €
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.83 L Strike 65 °C 64 °C 120 min
12.22 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
0.60 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
3.01 ml Lactic acid Water Agt Mash 1 hr.
1 tsp Irish Moss Fining Boil 10 min.
8 g Chalk Water Agt Boil 10 min.
0.40 g Baking Soda Water Agt Boil 10 min.
 
Yeast
White Labs - Abbey IV Ale Yeast WLP540
Amount:
1.21 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 309 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 179.4 g       Temp: 20 °C       CO2 Level: 3.5 Volumes
 
Target Water Profile
Belgian Tripel
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 7 8 20 25 120
Acid addition made to achieve a mash pH of 5.5 (measured at 25 degrees)
Mash Chemistry and Brewing Water Calculator
 
Notes

Single step mash at 64 degrees (for a long time).
Munich malt removed and Abby malt increased.
Maple sirup removed and sugar increased.
Boil time reduced to 60 mins.
Batch sized for secondary fermenter (16 L)

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2024-04-16 09:41 UTC
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