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Tripel - AHA 2013 Medal Winner

260 calories 21.8 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Golden Strong Ale
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Joe Nielsen - AHA 2013
Calories: 260 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
URL: https://www.homebrewersassociation.org/homebrew-recipe/tripel/
Created Saturday September 29th 2018
1.079
1.013
8.7%
33.4
4.6
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
23.50 lb Belgian - Pilsner23.5 lb Pilsner 37 1.6 83.9%
0.25 lb Belgian - Biscuit0.25 lb Biscuit 35 23 0.9%
0.25 lb Belgian - Aromatic0.25 lb Aromatic 33 38 0.9%
3.50 lb Cane Sugar3.5 lb Cane Sugar - (late boil kettle addition) 46 0 12.5%
8 oz Honey8 oz Honey - (late boil kettle addition) 42 2 1.8%
28 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Tettnanger3 oz Tettnanger Hops Pellet 4.5 Boil 60 min 25.99 50%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 4.5 Boil 15 min 4.3 16.7%
1 oz Brewmaster - Czech Saaz1 oz Czech Saaz Hops Pellet 3 Boil 15 min 2.87 16.7%
1 oz Brewmaster - Czech Saaz1 oz Czech Saaz Hops Pellet 3 Boil 1 min 0.25 16.7%
6 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 152 °F 60 min
Sparge 170 °F --
Starting Mash Thickness: 1 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Baking Soda Water Agt Mash 1 hr.
15 g Calcium Chloride Water Agt Mash 1 hr.
8 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
60 ml Phosphoric acid Water Agt Mash 1 hr.
1 each Whirlfloc Fining Boil 10 min.
8 oz Brown Sugar Other Primary 60 hr.
2 lb Grapefruit Other Primary 60 hr.
 
Yeast
White Labs - Trappist Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-Low
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 380 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-14065
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Additions for 20G Water:

2g Gypsum
8g Epsom Salt
15g Calcium Chloride
1g Baking Soda

1/4 cup (~60ml) of 10% Phosphoric Acid
Mash Chemistry and Brewing Water Calculator
 
Notes

Notes - The brown sugar and grapefruit ARE NOT included in OG calculations above, but only added in the fermenter. Measured/target OG should be 1.079 coming out of the kettle, and is raised to ~1.082 when these additions are made to the primary. ABV is slightly affected by this

From AHA:
Mash grains at 152° F (67° C) for 60 minutes. Mash out at 170° F (77° C) for 30 minutes. Add 1/8 lb of honey and 1 5/8 lb table sugar to the boil at 30 minutes from flameout. Add the remaining 1/8 lb honey and 1/8 lb table sugar at 5 minutes from flameout. Ferment one week at 70° F (21° C) in primary, followed by two weeks at 64° F (18° C) in secondary. Use fresh, pink grapefruit, membranes removed, and add to primary at 60 hours along with the 4 ounces of light brown sugar.
Primary fermentation for 7 days at 70° F (21° C).
Secondary fermentation for 14 days at 64° F (18° C).
Bottle condition to 2.15 vol. CO2 with 3.4 oz table sugar.



Award Winning Recipe
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  • Public: Yup, Shared
  • Last Updated: 2018-09-30 17:39 UTC
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