Belgian Tripel

All Grain Recipe

Submitted By: mashinmatt (Shared)
Members can download and share recipes

Brewer: Matt and Chris
Batch Size: 3.00 galStyle: Belgian Tripel (18C)
Boil Size: 3.92 galStyle Guide: BJCP 2008
Color: 6.6 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 31.8 IBUsBoil Time: 60 min
Est OG: 1.080 (19.4° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 8.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.00 gal Distilled Water Water 1
7 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2
4.00 oz Caramunich Malt (56.0 SRM) Grain 3
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 4
1.50 oz Styrian Goldings [3.7%] - Boil 60 min Hops 5
0.50 oz Hallertauer Hersbrucker [1.4%] - Boil 30 min Hops 6
0.50 oz Hallertauer Hersbrucker [1.4%] - Boil 10 min Hops 7
2.00 g Orange Peel, Bitter (Boil 5 min) Misc 8
0.50 g Seeds of Paradise (Boil 5 min) Misc 9
1.0 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 10

Notes

Recipe: Added .5g GoP with 10 mins, 1-2g bitter orange peel. Mash: 1 gallon distilled water with 1.5 gallons of city water. Heated strike and mashed in at 154.5F. After 60 mins, mashed out with 3.25 gal at 181F and it settled at 167F. Sparge: Batch sparged with all the water in there from the mash out. Ended up with 5 gal in the kettle. Needed to look at gravity and volume to determine amount needed to be boiled off. Boil: Tried to boil it down a bit but still had a whole lot of wort. In addition to the hops, we added 2g bitter orange peel and 0.5g GoP wtih 5 mins to go. Pitch: Chilled to 79F and pitched WY3787. Measured 1.056 OG. Looked like a tripel with great color but the gravity was way off. After looking more into high gravity beers, it seems like we should expect low efficiencies at these gravities in addition to the lower efficiencies from batch sparging. Fermentation: At 69F, the yeast got off to a quick start with good airlock action within 18 hours.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine