461 Verhelst Tripel
Inspired by Gergory Verhelst's master creation: La Rulles Tripel
http://destroy.net/brewing/461/461_Verhelst_Tripel.html
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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18-C Belgian Strong Ale, Belgian Tripel
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Min OG:
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1.075
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Max OG:
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1.085
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Min IBU:
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25
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Max IBU:
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38
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Min Clr:
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45
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Max Clr:
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6
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Color in SRM, Lovibond
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Batch Size (Gal):
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10.00
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Wort Size (Gal):
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10.00
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Total Grain (Lbs):
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33.10
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Anticipated OG:
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1.074
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Plato:
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17.95
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Anticipated SRM:
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5.0
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Anticipated IBU:
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42.7
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Brewhouse Efficiency:
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50
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%
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Wort Boil Time:
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90
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Minutes
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Evaporation Rate:
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15.00
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Percent Per Hour
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Pre-Boil Wort Size:
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12.90
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Gal
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Pre-Boil Gravity:
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1.057
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SG
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14.11 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
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%
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Amount
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Name
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Origin
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Potential
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SRM
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80.1
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26.50 lbs.
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Pilsener
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Belgium
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1.037
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2
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9.4
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3.10 lbs.
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Turbinado Sugar
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Generic
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1.046
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0
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4.5
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1.50 lbs.
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Candi Sugar (clear)
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Generic
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1.046
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1
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3.0
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1.00 lbs.
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Wheat Malt
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America
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1.038
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2
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3.0
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1.00 lbs.
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Munich Malt
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Germany
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1.037
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8
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.50 oz.
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Nugget
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Whole
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10.00
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30.0
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60 min
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2.50 oz.
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Amarillo Gold
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Whole
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9.50
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12.7
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15 min
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1.00 oz.
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Amarillo Gold
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Whole
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9.80
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0.0
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0 min
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White Labs WLP510 Bastogne Ale
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Profile:
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Oakland, CA (Orinda Tr.)
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Profile known for:
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Calcium(Ca):
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10.3 ppm
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Magnesium(Mg):
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1.0 ppm
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Sodium(Na):
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8.8 ppm
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Sulfate(SO4):
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17.0 ppm
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Chloride(Cl):
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13.0 ppm
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biCarbonate(HCO3):
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34.0 ppm
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pH:
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9.00
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Mash Type:
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Single Step
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Grain Lbs:
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28.50
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Water Qts:
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32.56
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Before Additional Infusions
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Water Gal:
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8.14
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.14
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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149
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60 Min
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Mash-out Rest:
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165
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30 Min
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Sparge:
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0
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0 Min
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Total Mash Volume Gal: 10.42 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Whrifloc and servomyces at 15 minutes.
12/7/2008 - Actual OG 1.073
1000mL stir plate starter w/ 4 vials of WLP510 approximately 24 hours before pitching.
Yeast pitched at 63F. Rises to 66F by day 2 of fermentation.
finished at 1.013
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Generated with ProMash Brewing Software |