High gravity with restrained malt and a dry spicy finish. Designed as an original style reference for the Beer Control Recipe Library.
Belgian Tripel
Amber Halo
High gravity with restrained malt and a dry spicy finish. Designed as an original style reference for the Beer Control Recipe Library.
1.083OG
1.013FG
9.3%ABV
34IBU
10EBC
About this recipe
How it compares to the style
Belgian Tripel
Comparison between this recipe's calculated parameters and the BJCP style range.
Hops used
| Hop | Amount | Use | Timing |
|---|---|---|---|
| Magnum | 23.0 g | boil | 90 min |
| Saaz | 18.0 g | boil | 10 min |
Predicted aroma profile
Dominant aroma characteristics resulting from this recipe's hops compared to the style's typical hop profile. Estimate based on IBU 34, BU:GU 0.41.
Fermentables
| Ingredient | Amount | Color | Use |
|---|---|---|---|
| Pilsner Malt (Belgian) | 5.30 kg | 4 EBC | mash |
| Belgian Candi Sugar (Clear) | 1.29 kg | 5 EBC | sugar |
| Vienna Malt | 0.20 kg | 7 EBC | mash |
Yeast
| Yeast | Amount | Attenuation |
|---|---|---|
| M31 Belgian Tripel | 22.0 g | 85% |
Brewing process
Saccharification
Mash out
Boil
Primary fermentation
Let fermentation rise
Water profile
Ca²⁺
70 ppm
Mg²⁺
7 ppm
Na⁺
10 ppm
Cl⁻
65 ppm
SO₄²⁻
75 ppm
HCO₃⁻
35 ppm
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