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Jay's Trippel

Method: BIAB
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Jay Pike
Calories: 260 calories (Per 12oz)
Carbs: 22.6 g (Per 12oz)

Created: Saturday October 27th 2018

Original Gravity:

1.079

Final Gravity:

1.014

ABV (standard):

8.6%

IBU (tinseth):

28.7

SRM (morey):

6.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
9 lb	Belgian - Pilsner9 lb Pilsner	37	1.6	56.3%
4 lb	Belgian - Munich4 lb Munich	38	6	25%
1 lb	Belgian Candi Sugar - Clear/Blond (0L)	38	0	6.3%
2 lb	American - Wheat2 lb Wheat	38	1.8	12.5%
16 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Magnum0.5 oz Magnum Hops	Pellet	15	Boil	60 min	24.08	33.3%
1 oz	Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops	Pellet	4	Boil	10 min	4.66	66.7%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Magnum (Pellet)	24.08	33.3%
1 oz	Hallertau Hersbrucker (Pellet)	4.66	66.7%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	mash	Infusion	--	149 °F	90 min

Other Ingredients

Amount	Name	Type	Use	Time
10 g	Chalk	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Table Salt	Water Agt	Mash	1 hr.
10 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Imperial Yeast - B63 Monastic

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Medium-low
Optimum Temp:	68 - 78 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 139 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.5 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
70	7	7	21	21	216
Mash Chemistry and Brewing Water Calculator

Notes

Made a 2L starter for yeast on 6/19/19
Brewed on 6/20/19
Added only 8 mL of lactic acid, pH was 5.5 - next time I will add all 10 mL, like I had originally calculated
Pre-boil OG = 1.058, Brix = 14.3%
Post-boil OG = 1.079, Brix = 19.1%
Cooled to 69F and pitched yeast
Let fermentation temperature rise naturally to 73F
Bottled on 7/1/19, using 2g/bottle of dextrose for priming sugar
FG = 1.010

Last Updated and Sharing

658

Views

Brews

Public: Yup, Shared
Last Updated: 2019-07-01 19:22 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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