Piraat

All Grain Recipe

Submitted By: bcp (Shared)
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Brewer: Cerberus Ales & Lagers
Batch Size: 6.08 galStyle: Belgian Tripel (18C)
Boil Size: 6.39 galStyle Guide: BJCP 2008
Color: 7.1 SRMEquipment: 1. Birko urn BIAB (40 litre)
Bitterness: 37.9 IBUsBoil Time: 90 min
Est OG: 1.083 (20.0° P)Mash Profile: BIAB, Full Body
Est FG: 1.010 SG (2.6° P)Fermentation: My Aging Profile
ABV: 9.7%Taste Rating: 35.0

Ingredients
Amount Name Type #
0.00 gal Melbourne Cardinia Water 1
4.00 g Calcium Chloride (Mash 60 min) Misc 2
3.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
14 lbs 5.28 oz Pilsner (Weyermann) (1.7 SRM) Grain 4
13.05 oz Caramalt (Joe White) (25.0 SRM) Grain 5
5.86 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 6
5.86 oz Carabelge (16.5 SRM) Grain 7
8.82 oz DME Golden Light (Briess) (4.0 SRM) Dry Extract 8
1 lbs 5.52 oz Invert Sugar (0.0 SRM) Sugar 9
1.41 oz Northern Brewer [8.5%] - Boil 60 min Hops 10
1.41 oz Styrian Goldings [5.4%] - Boil 15 min Hops 11
1.00 tsp Orange Peel, Sweet (Boil 15 min) Misc 12
0.32 tsp Irish Moss (Boil 10 min) Misc 13
1.00 tsp Coriander Seed (Boil 5 min) Misc 14
1.00 tsp Seeds of Paradise (Boil 5 min) Misc 15
0.35 oz Styrian Goldings [5.4%] - Steep 0 min Hops 16
1 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 17

Notes

Important not to add the sugars to the mash or the yeast will prefer the simple sugars and you won't get that really dry Belgian characteristics. Allow the first fermentation to die down, then add the sugars in batches - just when you thought the yeast were asleep they'll have a complete uprising. Start the ferment at 17-18, but let it rise naturally after the first 2 days up to 23-24. Those higher alcohols will bring out the aroma and complexity - but won't be overstated.