Doblougs Tripel

All Grain Recipe

Submitted By: MartinFarstadBorg (Shared)
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Batch Size: 14.53 galStyle: Belgian Tripel (26C)
Boil Size: 17.67 galStyle Guide: BJCP 2015
Color: 4.0 SRMEquipment: Braumeister 50L
Bitterness: 25.2 IBUsBoil Time: 90 min
Est OG: 1.078 (18.9° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 8.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
20.00 g Calcium Chloride (Mash 60 min) Misc 1
20.00 g Gypsum (Calcium Sulfate) Skyllevann (Mash 60 min) Misc 2
20 lbs 6.28 oz BEST Pilsen Malt (BESTMALZ) (1.8 SRM) Grain 3
4 lbs 6.55 oz BEST Wheat Malt (BESTMALZ) (2.4 SRM) Grain 4
3 lbs 13.73 oz Oats, Malted (1.0 SRM) Grain 5
2 lbs 8.70 oz Barley, Flaked (Briess) (1.7 SRM) Grain 6
1 lbs 5.16 oz Oats, Flaked (1.0 SRM) Grain 7
1 lbs 5.16 oz Wheat, Flaked (1.6 SRM) Grain 8
4 lbs 0.20 oz Candi Syrup, Simplicity (1.0 SRM) Sugar 9
3.53 oz Saaz [3.5%] - Boil 60 min Hops 10
5.00 g Calcium Chloride (Boil 60 min) Misc 11
1.76 oz Saaz [3.5%] - Boil 20 min Hops 12
4.00 Whirlfloc Tablet (Boil 10 min) Misc 13
5.29 oz Saaz [3.8%] - Boil 10 min Hops 14
2.00 WLN 3000 (Boil 10 min) Misc 15
1.00 g Gjærnæring (Boil 10 min) Misc 16
3 pkgs Sweet Mead/Wine (White Labs #WLP720) Yeast 17

Taste Notes

19C. Pitch gjær. Ren O2 via 0,5 mikron oksygenstein i 60 sekunder. Ramp opp 1 grad C pr døgn i 7 dager til 26C. På 1.013 stikk om til fat og kjøl til 10C i 4 uker. På 1.012 flaske prime i tunge flasker med Simplicity Candi sirup på 34g / gallon og enfersk pitch 400ml starter. Hold flasker på 22C i 2 uker for første karbonisering. Modnes på kjellertemp i 3 måneder.
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