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Belgian Tripel - Johnny Steyh

264.81 calories 25.06 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Michael Falduto
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Monday May 27th 2019
1.080
1.017
8.28%
19.58
9.54
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb American - Pale 2-Row20 lb Pale 2-Row 37 1.8 58.8%
7 lb Briess - Pilsen Malt 2-Row7 lb Pilsen Malt 2-Row 37 1.2 20.6%
2 lb American - Munich - 60L2 lb Munich - 60L 33 60 5.9%
5 lb Belgian Candi Sugar - Clear/Blond (0L)5 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 14.7%
34 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 16.91 66.7%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 2.67 33.3%
3 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
32.2 qt 157 degrees Infusion 145 °F 45 min
6.5 qt Boiling Infusion 155 °F 45 min
15.9 qt Boiling Infusion 170 °F 15 min
12 qt Continuous Sparge 170 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Orange Peel Flavor Boil 15 min.
0.50 oz Coriander Spice Boil 0 min.
 
Yeast
Imperial Yeast - B48 Triple Double
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 282 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Water Volumes:
Wort - 11 gallons / 44 quarts
Grain Loss - 14 quarts (0.5 x 28)
Dead Space - 2 quarts
Boil Loss - 6 quarts (1.5 gallons per hour)
Trub Loss - 0.5 quarts
Shrinkage - 0.8 quarts

Total Water Needed: 67.3 quarts

May 29, 2019: Made a yeast starter with 2 pints of water and 1 pint DME. Pitched Imperial B48 Yeast and placed in the basement (about 72-75 F).

June 1, 2019: Mash tun was completely full after second infusion. The massive amount of grain in the mash tun caused a stuck mash. We needed to remove all the grain and water from the mash tun, fix the manifold, and then perform two separate mashes each with half the grain. Still finished with about 14 gallons of wort prior to boil.

OG: 1.086 (higher than target)

June 10, 2019: Transferred beer to secondary. FG: 1.028

June 18, 2019: FG: 1.016

First 10 gallon batch in the bottles were primed with 5.2 oz / 5 gallons of table sugar (2.3 volumes), but did not carbonate well in the bottles. Shaking the bottles helped increased carbonation slightly.

2nd 10 gallon batch:

Two mashes to avoid a stuck mash for the second brew session on 7/6/2019. New water volumes (per mash with 14.5 lbs of grain):

Wort - 5.5 gallons / 22 quarts
Grain Loss - 7.25 quarts (0.5 x 28)
Dead Space - 2 quarts
Boil Loss - 6 quarts (1.5 gallons per hour)
Trub Loss - 0.5 quarts
Shrinkage - 0.8 quarts

Total Water Needed: 38.6 liters.

First infusion: 145 F - 18.13 quarts at 157 F (30 minutes)
Second Infusion: 155 F - 3.7 quarts at boiling (30 minutes)
Mash Out: 170 F - 8.8 quarts at boiling (15 minutes)
Sparging: 8.6 quarts at 170 F (after recirculation)

OG: 1.083

FG: 1.018 (before transfer to secondary); 1.014 before bottling

First 10 gallon batch in the bottles were primed with 5.2 oz / 5 gallons of table sugar (2.3 volumes), but did not carbonate well in the bottles. For the second 10 gallon batch, we are increasing to 3.5 volumes or 7.2 oz / 5 gallons.

9/7/2019: First batch slowly getting better and more carbonated in the bottles. Second batch is nearly completely flat despite doubling the priming sugar. After several weeks, we uncapped all the bottles in the 2nd batch and added 2-3 mL of CBC-1 yeast properly rehydrated and started in a 1.040 gravity wort overnight (sucrose).

Third batch: brewed on August 10, 2019; OG = 1.090. Process identical to the second batch. Only difference was the yeast starter was started the morning of the brew day rather than the night before. Racked to secondary on August 24, 2019. FG = 1.030 and 1.038. Shook the secondary fermenters several times to try to get the yeast going. Bottled 5 gallons on 9/7 - FG still 1.038. Added 7.2 ounces of priming sugar and 1 mL of the CBC-1 yeast.

Added the remaining CBC-1 yeast to the 2nd 5 gallons as an experiment and will bottle in several days - hopefully FG will come down.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-09-07 20:12 UTC
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