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Tripel Homicide

287 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 287 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created Wednesday February 13th 2019
1.088
1.008
10.4%
47.9
4.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb Belgian - Pilsner12.5 lb Pilsner 37 1.6 80.6%
2 lb Candi Syrup - Belgian Candi Syrup - Simplicity2 lb Belgian Candi Syrup - Simplicity 32 1 12.9%
0.50 lb Soft Candi Sugar - Blond0.5 lb Soft Candi Sugar - Blond 38 5 3.2%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 3.2%
15.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 4.5 Boil 60 min 15.82 28.6%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 5 Boil 45 min 16.14 28.6%
1.50 oz Styrian Goldings1.5 oz Styrian Goldings Hops Pellet 5 Boil 20 min 15.97 42.9%
3.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Protease rest Infusion 124 °F 20 min
Saccharification Decoction 147 °F 60 min
Mash out Temperature 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
Wyeast - Trappist High Gravity 3787
Amount:
2 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Med-High
Optimum Temp:
64 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 140 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Dough-in protease rest at 124F for 20 minutes. Decoction up to saccharification temp to 147F for 60 minutes. 90 minute
boil. Add soft sugar at boil initiation. Add syrup 10 minutes prior to flameout. Chill to 64F. Pitch yeast. Pure O2 via 0.5
micron diffusion for 90 seconds. Ramp primary up to 76F over 6 days. At 1.010 dump primary yeast and chill to 50F for 4
weeks +. At 1.008 bottle prime in heavy bottles with Golden Candi Syrup at 36g/gallon and a fresh re-pitch 400ml
starter. Hold bottles at 72F for 2 weeks for initial carbonation. Cellar for 3-6 months.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-02-13 19:33 UTC
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