Tripel Crown

All Grain Recipe

Submitted By: nztayls (Shared)
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Brewer: Damon Taylor
Batch Size: 5.28 galStyle: Belgian Tripel (18C)
Boil Size: 7.37 galStyle Guide: BJCP 2008
Color: 5.8 SRMEquipment: Damon's All Grain - Large Cooler
Bitterness: 28.8 IBUsBoil 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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