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New Belgium Brewing Trippel Clone

248 calories 19 carbs
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Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6.3 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chiantera
Calories: 248 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Sunday January 26th 2020
1.076
1.010
8.71%
43.21
6.13
5.4
 
Fermentables
Amount Fermentable PPG °L Bill %
6 lb Belgian - Pale Ale6 lb Pale Ale 38 3.4 41.4%
3 lb Belgian - Munich3 lb Munich 38 6 20.7%
3 lb Belgian - Pilsner3 lb Pilsner 37 1.6 20.7%
2.5 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)2.5 lb Belgian Candi Syrup - Clear (0L) 32 0 17.2%
14.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Target1 oz Target Hops Pellet 11.5 Boil 90 min 35.94 38.5%
0.6 oz Hallertau Mittelfruh0.6 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 20 min 4.38 23.1%
0.5 oz Liberty0.5 oz Liberty Hops Pellet 4 Boil 15 min 2.9 19.2%
0.5 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 0 min 19.2%
 
Mash Guidelines
Amount Description Type Temp Time
4.5 gal Strike 148 °F 90 min
3.88 gal Sparge 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
2.2 oz Coriander Flavor Boil 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.9 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
1.3 g Gypsum Water Agt Mash 1 hr.
1.1 g Gypsum Water Agt Sparge 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
1.61 ml Lactic acid Water Agt Sparge 0 min.
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
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
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 9.38 37.5  
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Remaining sparge water volume 4.88 19.5  
Grain absorption losses -1.5 -6  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.63 30.5  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Adjusted starting boil size 7.85 31.4  
Boil off losses -2.25 -9  
Hops absorption losses -0.1 -0.4  
Amount going into fermentor 5.5 22  
Total: 9.38 37.5
 
Notes

Ferment at 68'F.

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  • Last Updated: 2020-01-28 13:38 UTC