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Bowtie Tuesdays

249 calories 15.4 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.52 gallons
Post Boil Size: 7.52 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: RT
Rating:
5.00 (1 Review)

Calories: 249 calories (Per 12oz)
Carbs: 15.4 g (Per 12oz)
Created Tuesday October 23rd 2018
1.077
1.005
9.39%
36.06
5.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Castle Malting - Château Pilsen 2RS14 lb Château Pilsen 2RS 37 1.9 87.5%
1 lb Cane Sugar1 lb Cane Sugar - (late addition) 46 0 6.3%
0.50 lb Dingemans - Aromatic Malt0.5 lb Aromatic Malt 36.3 19 3.1%
0.50 lb Weyermann - Vienna Malt0.5 lb Vienna Malt 37 3.5 3.1%
16 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.80 oz Yakima Valley Hops - Nugget0.8 oz Nugget Hops Pellet 13.1 Boil 60 min 32.42 31.4%
0.50 oz Crystal0.5 oz Crystal Hops Pellet 4.3 Boil 5 min 1.33 19.6%
1.25 oz Yakima Valley Hops - CZ Saaz1.25 oz CZ Saaz Hops Pellet 3 Boil 5 min 2.31 49%
2.55 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.88 gal Infusion 148 °F 60 min
5.51 gal Mashout Sparge 170 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1.80 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Ground Coriander Flavor Boil 1 min.
1 each Whirlfloc Water Agt Boil 15 min.
5 ml Phosphoric acid Water Agt Mash 1 hr.
0.84 ml Phosphoric acid Water Agt Sparge 1 hr.
1.60 g Chalk Water Agt Mash 1 hr.
 
Yeast
White Labs - Monastary Ale Yeast WLP500
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 291 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 19.19 psi       CO2 Level: 3.2 Volumes
 
Target Water Profile
GreyCat - Trappist
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
41 8 16 26 60 0
75% distilled
Mash Chemistry and Brewing Water Calculator
 
Notes

Source water, distilled water and phosphoric acid measurements are for my local water. Use your methods to get to target water profile and mash pH of 5.4 and sparge pH no more than 6.

Ferment at 64F for 7 days, raise to 68-70F for 3 days then rack to secondary for 6 weeks. Move to 36F or refrigerator for 2-3 days and package (recipe assumes keg).

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-01-15 13:53 UTC
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Grey Cat Brewing 01/03/2021 at 07:37pm
5 of 5




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