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Vicar’s Tipple Tripel Recipe

Method: All Grain
Style: Belgian Pale Ale
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 20.5 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Beerfan
Calories: 257 calories (Per 330ml)
Carbs: 21.7 g (Per 330ml)

Created: Sunday November 10th 2019

Original Gravity:

1.084

Final Gravity:

1.014

ABV (standard):

9.2%

IBU (tinseth):

24.1

SRM (morey):

5.1

Mash pH

n/a

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6,000 g	German - Caramel Pils6000 g Caramel Pils	35	2.4	81.1%
1,400 g	Belgian Candi Sugar - Clear/Blond (0L)	38	0	18.9%
7,400 g / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28 g	Styrian Goldings28 g Styrian Goldings Hops	Leaf/Whole	5.4	Boil	60 min	15.51	66.7%
14 g	Nelson Sauvin14 g Nelson Sauvin Hops	Leaf/Whole	12	Boil	15 min	8.55	33.3%
42 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
28 g	Styrian Goldings (Leaf/Whole)	15.51	66.7%
14 g	Nelson Sauvin (Leaf/Whole) 14 g Nelson Sauvin (Leaf/Whole) Hops	8.55	33.3%
42 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18.95 L	Rest	Temperature	--	19 °C	60 min
	Mash-out Rest	Temperature	--	24 °C	10 min
18.95 L	Sparge	Sparge	--	25 °C	10 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
4 g	Irish Moss		Fining	Boil	10 min.

Yeast

White Labs - Abbey Ale Yeast WLP530

Amount:	1 Each	Cost:
Attenuation (avg):	77.5%	Flocculation:	Med-High
Optimum Temp:	19 - 22 °C	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.0 (M cells / ml / ° P) 405 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 4.04 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	7	20	50	75	4
Mash Chemistry and Brewing Water Calculator

Notes

Ukomljavanje 90 minuta, kuvanje 90 minuta.Nakon kljucanja dodati secerni sirup, nakon 30 hmelj kuva se 60 minuta i drugi hmelj kuva se 15 minuta, i 10 minuta irska mahovina.Ohladi se izmedju 20 i 24 stepena doda se kvasac i drzati 48 sati na temperaturi 1 stepen a nakon toga podici na 24 do kraja fermentacije.nakon punjenja drzati mesec dana blizu zamrzavanja.

ALL-GRAIN

OG: 1.082
FG: 1.012
IBUs: 25
ABV: 9.2%

MASH/GRAIN BILL
13 lb (5.89 kg) Pilsner malt

HOPS/ADJUNCT SCHEDULE
2.5 lb (1.13 kg) Simplicity Candi Syrup at the start of the boil
1 oz (28 g) Styrian Goldings [5.40 %] at 60 minutes
0.5 oz (14 g) Nelson Sauvin [12.00 %] at 15 minutes

DIRECTIONS
Mash at 148°F (64°C) for 90 minutes, then sparge and boil for 90 minutes, following the hops schedule and adding the candi syrup at the start of the boil. Chill to 68°F (20°C). According to the website, Vicaris Tripel is fermented at 75°F (24°C) and lagered at 34°F (1°C), so pitch the yeast, and after 48 hours, raise the temperature to 75°F (24°C) and ferment to completion. Lager near freezing for at least one month before bottle conditioning.

YEAST
Westmalle (Wyeast 3787 Trappist High Gravity or White Labs WLP530 Abbey Ale)

https://beerandbrewing.com/vicars-tipple-tripel-recipe/
https://www.youtube.com/watch?v=g929Mvidtuk

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-11-17 12:10 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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