2017 (93) Tiki Party Tripel

All Grain Recipe

Submitted By: jimpdx (Shared)
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Brewer: Meagan and Jim Thompson
Batch Size: 15.00 galStyle: Belgian Golden Strong Ale (25C)
Boil Size: 21.17 galStyle Guide: BJCP 2015
Color: 6.9 SRMEquipment: ABC - 16 Gallon Batch (90)
Bitterness: 27.4 IBUsBoil Time: 90 min
Est OG: 1.074 (18.1° P)Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Two Stage
ABV: 8.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
26.00 gal COUVE MAY 17 Water 1
10.00 ml Lactic Acid (Mash 60 min) Misc 2
7.80 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
3.90 g Calcium Chloride (Mash 60 min) Misc 4
1.30 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
0.00 g *** 8.1/4.1/1.4 in Sparge *** (Mash 0 min) Misc 6
30 lbs Lamonta (Mecca Grade) (3.0 SRM) Grain 7
2 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 8
2 lbs White Wheat Malt (2.4 SRM) Grain 9
1.25 oz Amarillo [8.6%] - Boil 60 min Hops 10
1.25 oz Amarillo [8.6%] - Boil 30 min Hops 11
2.00 Whirlfloc Tablet (Boil 15 min) Misc 12
6.63 g Yeast Nutrient (Boil 15 min) Misc 13
2.00 oz Amarillo [8.6%] - Steep 10 min Hops 14
1.0 pkgs Barbarian (Imperial #A04) Yeast 15
1.0 pkgs Triple Double (Imperial #B48) Yeast 16
5 lbs Turbinado (10.0 SRM) Sugar 17

Notes

Based on Breakside Rhino Party Note for 3bbl/95gal recipe said: “99Ca+ and 3:1 SO4:Cl ratio with .99 g/gal gypsum and .5 g/gal calcium chloride and epsom salt, 100ml of lactic acid” Put into BrunWater, this calculates to a mash pH of 5.29 without any acid adjustment To compensate for the difference in Couve vs Bull Run water, I lowered the adjustments to .6 .3 and .1 g/gal with .8 ml/gal of lactic for 5.31 pH 3L starter with 1/4tsp nutrient, fermcap and 1ea Barbarian (Vermont IPA) and Westmalle *********** Brewday Bring 13 gallons of water to 138.7 and dough in Rest at 129-130F for 20 mins, 148F for 30 mins then increase to low 160s with slow recirculation Capture 20 gallons at 1.052 PBG (high). Boil aggressively for 90 minutes to collect 14G at 1.079 (also high)

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