Brew Day: Tripel-December 27, 2008

Brewday: Tripel - December 27, 2008

Recipe Values:

Volume to fermenter[ltr (gal)]:	21.00	Total volume[ltr (gal)]:	24.70	Losses [ltr (gal)]:	3.70
Original Gravity[SG]:	1.080	Colour [SRM(EBC)]:	4.44(8.75)
Mash Efficiency [%]:	70.00%	Bitterness[IBU]:	30.06

Preboil Values:

Mash water volume [ltr (gal)]:	22.88 (6.05)	Mash tun volume [ltr (gal)]:	30.23 (7.99)	Mash tun loses [ltr (gal)]:
Preboil wort volume [ltr (gal)]:	27.00 (7.13)	@ mash out temp.	27.64 (7.30)	Preboil gravity [SG]:	1.056

Postboil Values:

Evapouration [ltr (gal)]:	4.00 (1.06)	Evapouration Rate [ltr (gal)/hr]:		Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	24.70 (6.53)	@ boiling temp.	25.73 (6.80)	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]: 1.016	Alcohol By Volume[%]: 8.59
Bitterness [IBU]: 30.06	Colour [SRM(EBC)]: 4.44 (8.75)
Balance: 0.876	BU:GU ratio: 0.376

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Pilsner Pale Malt (Barrett Burston)	1.065	81.25%	7627.70 (16.82)	88.81%
Sugar, Table (Sucrose)	1.015	18.75%	961.09 (2.12)	11.19%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Perle	8.00%	8.56	28.47%	15.00 (0.53)	60.00
Perle	6.00%	21.50	71.53%	50.25 (1.77)	60.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Trappist High Gravity - Wyeast 3787	medium-high	76.00%	18.00 (64.40)	25.00 (77.00)	12% ABV

Estimated required yeast cells (billion):

315.00

Dried yeast (gm):	16.76

No of liquid yeast(Wyeast/Whitelabs) packs:	3.35	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	446.81	(Assumes 25% trub and 94% viability)
One day settling	223.40	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	116.67	(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)]:	22.88 (6.05)	Mash tun volume required [ltr (gal)]:	30.23 (7.99)
Grain Weight [gms (lbs)]:	7627.70 (16.82)	Mash gravity @ 100% conversion [SG]:	1.086

Number of batches:

General:

Minimum required efficiency:	70.00 %	Max expected efficiency	78.60 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	2.24	13.50	76.50	91.32
2	13.50	13.50	35.39	42.24
Combined	15.74	27.00	55.94	66.78

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