Belgian Tripel Beer Recipe | All Grain Belgian Tripel by Isomerization | Brewer's Friend
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Belgian Tripel

255 calories 19.4 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: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Barta ml
Calories: 255 calories (Per 12oz)
Carbs: 19.4 g (Per 12oz)
Created: Tuesday April 30th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb Finland - Pilsner Malt13 lb Pilsner Malt 37 2 86.7%
2 lb Cane Sugar2 lb Cane Sugar - (late boil kettle addition) 46 0 13.3%
15 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saaz1 oz Saaz Hops Pellet 2.8 Boil 60 min 9.52 20%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 6.8 10%
3 oz Saaz3 oz Saaz Hops Pellet 2.8 Boil 10 min 10.35 60%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil 10 min 2.47 10%
5 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.8 gal mash (148 F) Infusion -- 155 °F --
Starting Mash Thickness: 2.4 qt/lb
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 138 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Lager
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51 5 8 55 73 0
mash pH = 5.3 target

7.8 gal RO mash water:
----------------------------------
2.7 g Gypsum
2.3 g CaCl2
1.6 g Epsom
4.7 mL Lactic acid
Mash Chemistry and Brewing Water Calculator
"Belgian Tripel" Belgian Tripel beer recipe by Barta ml. All Grain, ABV 9.41%, IBU 29.14, SRM 4.33, Fermentables: (Pilsner Malt, Cane Sugar) Hops: (Saaz, Hallertau Mittelfruh)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-06-23 14:35 UTC
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