Brew Day: Tripel-June 20, 2009

Brewday: Tripel - June 20, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	25.00	Total volume[ltr (gal)]:	28.74	Losses [ltr (gal)]:	3.74
Original Gravity[SG]:	1.077	Colour [SRM(EBC)]:	4.44(8.75)
Mash Efficiency [%]:	70.00%	Bitterness[IBU]:	30.00

Preboil Values:

Mash water volume [ltr (gal)]:	26.62 (7.03)	Mash tun volume [ltr (gal)]:	34.72 (9.17)	Mash tun loses [ltr (gal)]:
Preboil wort volume [ltr (gal)]:	31.00 (8.19)	@ mash out temp.	31.74 (8.38)	Preboil gravity [SG]:	1.057

Postboil Values:

Evapouration [ltr (gal)]:	4.00 (1.06)	Evapouration Rate [ltr (gal)/hr]:		Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	28.74 (7.59)	@ boiling temp.	29.94 (7.91)	Boiler lose [ltr (gal)]:
Postboil target gravity [SG]:	1.080	mash items only	1.065

Style: 18C. Belgian Tripel

Description:

Belgian Tripel - 3rd attempt

Estimated Original Gravity[SG]: 1.080	Estimated Final Gravity[SG]: 1.017	Alcohol By Volume[%]: 8.51
Bitterness [IBU]: 30.00	Colour [SRM(EBC)]: 4.44 (8.75)
Balance: 0.858	BU:GU ratio: 0.375

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Pilsner Pale Malt (Barrett Burston)	1.065	81.25%	8874.57 (19.57)	88.81%
Sugar, Table (Sucrose)	1.015	18.75%	1118.20 (2.47)	11.19%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Perle	6.00%	30.00	100.00%	81.58 (2.88)	60.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Belgian Abby Ale - Wyeast 1762	medium	75.00%	18.00 (64.40)	24.00 (75.20)	12% ABV

Estimated required yeast cells (billion):

360.94

Dried yeast (gm):	19.20

No of liquid yeast(Wyeast/Whitelabs) packs:	3.84	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	511.97	(Assumes 25% trub and 94% viability)
One day settling	255.98	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	133.68	(Assumes 25% trub and 80% viability)

Note yeast viability reduces greatly over time as demonstrated in the table below.

Age	Viability	Age	Viability
1 week	80%	2 weeks	70%
3 weeks	60%	4 weeks	50%
5 weeks	40%	6 weeks	25%
7 weeks	15%	8 weeks or older	less than 10%

Viability deterioration varies greatly between different yeast strains. You should consider doing a yeast starter for any yeast older than 2 weeks to ensure yeast viability prior to pitching.

Liquor to grist ratio [ltr/kg]:

Saccrification rest - 3.00 to 4.00 [ltr/kg] is recommended.

A lower liquor to grist ratio will produce a less fermentable wort (with more complex sugars) while a higher liquor to grist ratio can result in a more fermentable wort.

Both extremes will require a longer rest time ( up to 90 minutes )

Protein rest - less then 2.50 [ltr/kg] is recommended.

Mash Schedule

Name	Method	Step temp [C (F)]	Step time [minutes]	Addition amount [ltr (gal)]	Addition temp [C (F)]	Liquor/grist ratio [ltr/kg]
Saccrification	Direct	67.00 (152.60)	60	0.00 (0.00)	0.00 (32.00)	3.20

Mash Details

Mash water required [ltr (gal)]:	26.62 (7.03)	Mash tun volume required [ltr (gal)]:	34.72 (9.17)
Grain Weight [gms (lbs)]:	8874.57 (19.57)	Mash gravity @ 100% conversion [SG]:	1.086

Number of batches:

General:

Minimum required efficiency:	70.00 %	Max expected efficiency	78.71 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	2.16	15.50	78.09	92.74
2	15.50	15.50	36.03	42.79
Combined	17.66	31.00	57.06	67.76

Assumed constants:

The following are assumed in calculations below and will eventually be able to be set.

Absorption [l/kg]:	1.3	Grain displacement [l/kg]:	0.67