Breaking down this recipe!

Can anyone break this down into a 6 gallon batch. Not sure how to calculate from a percentage to pounds and oz's,

Much thanks,
Matt


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Kind of hard to w/o an efficiency number to work with. I can run it through BS2 for you but it might be screwed up w/o that info.

 

How about 70ish?


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You first need to know your efficiency percentage like Copbrew133 said. Also you will probably get a somewhat lower efficiency because of the high gravity beer. Anyways once you know that you can determine the total weight of goods needed to hit the OG and do some simple math from there for the individual ingredients.

Based on a basic starting default efficiency of 75% and then deducting 10% for the big gravity you could try something like this:

Six Gallons US

18 lbs pils malt

.375 lb Aromatic malt

.375 Wheat malt

1.5 lbs sugar

.75 lbs honey

1.5 oz Tettnanger @ 60 min

.5 oz Saaz @ 5 min

 

The IBU's are low for the style, but this should put you almost exactly right for the malt weights and %'s.





Epiphany Tripel
Belgian Tripel (18 C)Type: All Grain
Batch Size: 6.00 gal
Boil Size: 8.69 gal
Boil Time: 75 min
End of Boil Vol: 7.28 gal
Final Bottling Vol: 5.25 gal
Fermentation: Ale, Two Stage
Date: 23 Feb 2014
Brewer:
Asst Brewer:
Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
Efficiency: 70.00 %
Est Mash Efficiency: 83.3 %
Taste Rating: 30.0

Taste Notes:

Prepare for Brewing

Clean and Prepare Brewing Equipment
Total Water Needed: 11.53 gal

Mash or Steep Grains
Mash Ingredients Amt Name Type # %/IBU
16 lbs 4.9 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 86.3 %
5.1 oz Aromatic Malt (Briess) (20.0 SRM) Grain 2 1.7 %
5.1 oz Wheat Malt (Gambrinus) (2.3 SRM) Grain 3 1.7 %
Mash Steps Name Description Step Temperature Step Time
Mash In Add 24.39 qt of water at 162.1 F 152.0 F 60 min
Mash Out Add 11.86 qt of water at 205.0 F 168.0 F 10 min

Fly sparge with 2.46 gal water at 168.0 F

Add water to achieve boil volume of 8.69 gal
Estimated pre-boil gravity is 1.066 SG
Boil Ingredients Amt Name Type # %/IBU
1 lbs 4.9 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 4 6.9 %
1.05 oz Tettnang [4.50 %] - Boil 60.0 min Hop 5 11.1 IBUs
1.05 oz Saaz [3.50 %] - Boil 5.0 min Hop 6 1.7 IBUs

Estimated Post Boil Vol: 7.28 gal and Est Post Boil Gravity: 1.086 SG
Cool and Transfer Wort
Cool wort to fermentation temperature
Transfer wort to fermenter
Add water if needed to achieve final volume of 6.00 gal
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients Amt Name Type # %/IBU
1.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 7 -
10.3 oz Honey (1.0 SRM) Sugar 8 3.4 %

Measure Actual Original Gravity _______ (Target: 1.086 SG)
Measure Actual Batch Volume _______ (Target: 6.00 gal)
Add water if needed to achieve final volume of 6.00 gal
Fermentation
23 Feb 2014 - Primary Fermentation (4.00 days at 67.0 F ending at 67.0 F)
27 Feb 2014 - Secondary Fermentation (10.00 days at 67.0 F ending at 67.0 F)

Dry Hop and Bottle/Keg
Measure Final Gravity: _________ (Estimate: 1.013 SG)
Date Bottled/Kegged: 09 Mar 2014 - Carbonation: Bottle with 4.12 oz Corn Sugar
Age beer for 30.00 days at 65.0 F
08 Apr 2014 - Drink and enjoy!
Notes

 

Also the honey and sugar ended listed seperate from malts (don't know why) but percentages were right to get ESTIMATED 1.087. Thats a good point on the loss of efficiency on the large batch. May have to dial this one in over a couple sessions.