Tripel

Style

Style guide: BJCP 2008
Style category: 18C
Style name: Belgian Tripel

Details

Type: All Grain
Batch efficiency: 70.0 %
Boil size: 3.2 gal
Boil length: 90 min
Batch size: 2.5 gal
Estimated OG: 1.081
Estimated FG: 1.018
Estimated IBU: 29
Estimated SRM: 5.6
Estimated ABV: 8.2 %

Fermentables

Name Type Color Amount
Pilsner (2 Row) Bel Grain 1.8 °L 6.25 lb
Aromatic Malt Grain 20.0 °L 0.31 lb
Invert Sugar Sugar 0.0 °L 0.50 lb

Hops

Name Origin Alpha Amount Time Use
Magnum Germany 13.5 % 0.4 oz 60 Boil
Hallertauer Germany 2.5 % 0.3 oz 15 Boil

Yeast

Name Lab Type Attenuation
Trappist Ale White Labs Ale 77.5 %

Other Ingredients

Name Use Amount
Calcium Chloride Mash 0.70 g
Gypsum (Calcium Sulfate) Mash 0.40 g
Whirlfloc Tablet Boil 0.25 Items

Mash

Name Type Temperature Time Amount
Saccharification Infusion 147.9 °F 90 min 4.0 gal