The Tripel with Harry IV (1 ratings)

All Grain Recipe

Submitted By: Foodhead (Shared)
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Brewer: Foodhead Breweries inc
Batch Size: 10.57 galStyle: Belgian Tripel (18C)
Boil Size: 13.02 galStyle Guide: BJCP 2008
Color: 6.1 SRMEquipment: Foodhead basic RIMS setup
Bitterness: 22.9 IBUsBoil Time: 60 min
Est OG: 1.081 (19.5° P)Mash Profile: Foodhead RIMS - Light body
Est FG: 1.008 SG (2.1° P)Fermentation: Ale, Single Stage
ABV: 9.6%Taste Rating: 0.0

Ingredients
Amount Name Type #
24 lbs 4.01 oz Pilsner (Weyermann) (1.7 SRM) Grain 1
2 lbs 3.27 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 2
3.53 oz Styrian Goldings [3.8%] - Boil 60 min Hops 3
1.41 oz Styrian Goldings [1.6%] - Boil 10 min Hops 4
1.23 oz Styrian Goldings [1.6%] - Boil 0 min Hops 5
1 pkgs Belgian Schelde Ale (Wyeast #3655) Yeast 6
1 pkgs Belgian Ale Yeast (Mangrove Jack's #M27) Yeast 7
3 lbs 4.91 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 8

Notes

Everything went great except for sugar that got burnt, had to redo. Efficency should be around 78 %. Beersmith has problem accounting for sugar as late addition in boil, pre boil gravity is estimated as + 12 against measured.

Ratings

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