Tripel Crown
All Grain Recipe
Submitted By: nztayls (Shared)
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Brewer: Damon Taylor | |
Batch Size: 5.28 gal | Style: Belgian Tripel (18C) |
Boil Size: 7.37 gal | Style Guide: BJCP 2008 |
Color: 5.8 SRM | Equipment: Damon's All Grain - Large Cooler |
Bitterness: 28.8 IBUs | Boil Time: 60 min |
Est OG: 1.082 (19.9° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
Est FG: 1.012 SG (3.1° P) | Fermentation: Ale, Two Stage |
ABV: 9.3% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
9 lbs 14.73 oz |
Gladfield's Lager Light Malt (2.9 SRM) |
Grain |
1 |
1 lbs 5.05 oz |
Munich II (Weyermann) (8.5 SRM) |
Grain |
2 |
10.58 oz |
Wheat Malt, Pale (Weyermann) (2.0 SRM) |
Grain |
3 |
1.63 oz |
Saaz [3.1%] - Boil 90 min |
Hops |
4 |
0.61 oz |
Saaz [3.6%] - Boil 60 min |
Hops |
5 |
0.41 oz |
Saaz [3.6%] - Boil 15 min |
Hops |
6 |
1.0 pkgs |
Belgian Ale Yeast (Wyeast Labs #1214) |
Yeast |
7 |
2 lbs 10.33 oz |
Cane (Beet) Sugar (0.0 SRM) |
Sugar |
8 |
Notes
First Brewed 14 June 2014. SJPORR 2014 Entry
OG: 1.074
FG: 1.004
Volume into Fermentor: 20.2
Loss to trub after boil: 1.5
Used No chill method. Ferementing at 20 degrees to start.
Two weeks in primary. Started at 20 degrees, and then ramped it up to 24. Racked to secondary and then 8 days at 3 degrees. Bottled on 7 Jul.
Second Batch:
OG:1.072
FG: 1.006
Volume into Fermentor: 20.5
Loss to Trub after boil:1.5
Into primary on 19 Aug at 21 Deg C
Into Secondary at 2 degrees on 31 Aug. Gravity = 1.005.
Bottled after two 2 weeks on 14 Sep 14. Gravity = 1.005
19L volume, bottled with Dextrose.
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