Oraison (1 ratings)

All Grain Recipe

Submitted By: RedClay (Shared)
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Brewer: Clay Mahaffey
Batch Size: 10.00 galStyle: Belgian Tripel (18C)
Boil Size: 12.50 galStyle Guide: BJCP 2008
Color: 6.7 SRMEquipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 20.3 IBUsBoil Time: 90 min
Est OG: 1.082 (19.8° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.015 SG (3.8° P)Fermentation: Belgian Triple (Experiment)
ABV: 8.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
30 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
1 lbs Wheat, Torrified (1.7 SRM) Grain 2
8.00 oz Acid Malt (3.0 SRM) Grain 3
8.00 oz Aromatic Malt (26.0 SRM) Grain 4
8.00 oz Biscuit Malt (23.0 SRM) Grain 5
8.00 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 6
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 7
2.50 oz Goldings, East Kent [5.0%] - Boil 90 min Hops 8
0.50 tsp Irish Moss (Boil 15 min) Misc 9
1.00 oz Goldings, East Kent [5.0%] - Boil 15 min Hops 10
0.50 oz Orange Peel, Sweet (Boil 15 min) Misc 11
0.50 oz Orange Peel, Sweet (Boil 2 min) Misc 12
1.0 pkgs Forbidden Fruit (Wyeast Labs #3463) Yeast 13
1.0 pkgs Forbidden Fruit (Wyeast Labs #3463) Yeast 14

Notes

Started fermentation very cool...at 58F. Let rise slowly to 75F, managed over the course of 10 days. Let continue to ferment for another 14 days on the yeast at room temp (about 75F). Transferred two corney under CO2 blanket. Conditioning at 62F for 10 days

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by RedClay

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