Three is a Magical Number

Belgian Tripel BJCP 2021 – 26C

OG
1.073
FG
1.008
SRM
3.5
ABV
8.5%
IBU
39.3
Batch #
2023-15
Batch Size
5.00 gal
Boil Time
90 min
Brew Date
December 28, 2023
BU/GU
0.54
Carbonation
2.7 vol
ABW
6.8%
Kcal
237 12 oz
Real Extract
4.9° P
Attenuation
88.1% apparent
72.3% real

Fermentables

PilsenDingemans
8.75 lbs|72.9%
Type
Grain
Origin
Belgium
Color
1.6 SRM
PPG
81.0
72.9%
Corn Sugar (Dextrose)
2.50 lbs|20.8%
20.8%
AcidulatedWeyermann
0.25 lbs|2.1%
Type
Grain
Origin
Germany
Color
1.8 SRM
PPG
65.2
Aromatic MaltDingemans
0.25 lbs|2.1%
Type
Grain
Origin
Belgium
Color
19.0 SRM
PPG
80.0
Carapils/CarafoamWeyermann
0.25 lbs|2.1%
Type
Grain
Origin
Germany
Color
2.0 SRM
PPG
80.1

Hops

0.91 oz
Saaz 4.9%
90 min First Wort
0.57 oz
Magnum 12.3%
60 min Boil
0.91 oz
Saaz 4.9%
15 min Boil
0.91 oz
Saaz 4.9%
20 min hopstand @ 175°F

Non-Fermentables

0.23 g
Calcium Chloride (CaCl2) Water Agent
Mash
0.68 g
Epsom Salt (MgSO4) Water Agent
Mash
0.23 g
Gypsum (CaSO4) Water Agent
Mash
3.64 ml
Lactic Acid Water Agent
Mash
0.23 g
Calcium Chloride (CaCl2) Water Agent
Sparge
0.46 g
Epsom Salt (MgSO4) Water Agent
Sparge
0.23 g
Gypsum (CaSO4) Water Agent
Sparge
2.05 ml
Lactic Acid Water Agent
Sparge

Yeasts

132 ml
Triple DoubleB48
Imperial Yeast
132 ml
Belgian Ardennes3522
Wyeast Labs

Equipment ProfileGeoff's Electric Equipment

Batch Size
5.00gal
Boil Volume
6.38gal
Boil Time
90min
Evaporation Rate
9.40%per hour
Hop Utilization
100%
Trub Chiller Loss
0.26gal

Mash Profile High fermentability

Ideal Grain Temp
68°F

Mash Steps

Step 1
Temperature60 min
145°F

Fermentation and Aging

2 days
Primary
74°F
14 days
Secondary
80°F
2 days
Tertiary
34°F
24 days
Age
34°F
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