noisy123
Well-Known Member
Hi, I have punched in a Midwest recipe kit I have for a tripel into Beer Alchemy. The box says 17 lbs of Pilsen, the web says 13 lbs. I think 13 is probably correct but I am not sure. I also think the IBU's may be a bit low. Should I add more aroma hops or bittering to push that up (if needed). Any suggestions you might have would be great too. Feel free to yell for posting too much information. I am not totally sure what is needed for an evaluation of the recipe.
Midwest Belgian Tripel
Selected Style and BJCP Guidelines
18C-Belgian Strong Ale-Belgian Tripel
Minimum OG: 1.075 SG Maximum OG: 1.085 SG
Minimum FG: 1.008 SG Maximum FG: 1.014 SG
Minimum IBU: 20 IBU Maximum IBU: 40 IBU
Minimum Color: 4.5 SRM Maximum Color: 7.0 SRM
Recipe Overview
Wort Volume Before Boil: 6.08 US gals
Wort Volume After Boil: 5.28 US gals
Volume Transferred: 5.28 US gals
Volume At Pitching: 5.28 US gals
Volume Of Finished Beer: 5.02 US gals
Expected Pre-Boil Gravity: 1.061 SG
Expected OG: 1.081 SG
Expected FG: 1.013 SG
Apparent Attenuation: 83.6 %
Expected ABV: 9.2 %
Expected ABW: 7.2 %
Expected IBU (using Tinseth): 16.4 IBU
Expected Color (using Morey): 5.0 SRM
BU:GU ratio: 0.20 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
US Pilsen Malt
Amount:13lb 0oz
Mash/Steeped
Belgian Cara 20 Malt
Amount:8.00 oz
Mash/Steeped
Belgian Aromatic Malt
Amount:4.00 oz
Mash/Steeped
Sugar - Candi Sugar Pale
Amount:1lb 8oz
Start Of Boil
Hops
Slovenian Styrian Goldings
Alpha: 3.5 %
Amount:1.50 oz
IBU :15.1
Bagged Pellet Hops
All Of Boil
US Willamette
A:4.6 %
0.50 oz
IBU: 1.3
Bagged Pellet Hops
2 Min From End
Orange Peel, Sweet
1.00 oz
End of Boil
Yeast:
Wyeast 3787-Trappist High Gravity
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (67C/152F)
Rest at 153 degF 60 min
Midwest Belgian Tripel
Selected Style and BJCP Guidelines
18C-Belgian Strong Ale-Belgian Tripel
Minimum OG: 1.075 SG Maximum OG: 1.085 SG
Minimum FG: 1.008 SG Maximum FG: 1.014 SG
Minimum IBU: 20 IBU Maximum IBU: 40 IBU
Minimum Color: 4.5 SRM Maximum Color: 7.0 SRM
Recipe Overview
Wort Volume Before Boil: 6.08 US gals
Wort Volume After Boil: 5.28 US gals
Volume Transferred: 5.28 US gals
Volume At Pitching: 5.28 US gals
Volume Of Finished Beer: 5.02 US gals
Expected Pre-Boil Gravity: 1.061 SG
Expected OG: 1.081 SG
Expected FG: 1.013 SG
Apparent Attenuation: 83.6 %
Expected ABV: 9.2 %
Expected ABW: 7.2 %
Expected IBU (using Tinseth): 16.4 IBU
Expected Color (using Morey): 5.0 SRM
BU:GU ratio: 0.20 Approx Color:
Mash Efficiency: 75.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF
Fermentables
US Pilsen Malt
Amount:13lb 0oz
Mash/Steeped
Belgian Cara 20 Malt
Amount:8.00 oz
Mash/Steeped
Belgian Aromatic Malt
Amount:4.00 oz
Mash/Steeped
Sugar - Candi Sugar Pale
Amount:1lb 8oz
Start Of Boil
Hops
Slovenian Styrian Goldings
Alpha: 3.5 %
Amount:1.50 oz
IBU :15.1
Bagged Pellet Hops
All Of Boil
US Willamette
A:4.6 %
0.50 oz
IBU: 1.3
Bagged Pellet Hops
2 Min From End
Orange Peel, Sweet
1.00 oz
End of Boil
Yeast:
Wyeast 3787-Trappist High Gravity
Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (67C/152F)
Rest at 153 degF 60 min