Big 4-0 Tripel (1 ratings)

All Grain Recipe

Submitted By: mcaron45 (Shared)
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Brewer: Mark Caron
Batch Size: 5.25 galStyle: Belgian Tripel (18C)
Boil Size: 6.81 galStyle Guide: BJCP 2008
Color: 4.8 SRMEquipment: Pot (11 Gal) - BIAB
Bitterness: 27.7 IBUsBoil Time: 60 min
Est OG: 1.083 (20.0° P)Mash Profile: BIAB, Pilsner Step Mash
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Single Stage
ABV: 8.6%Taste Rating: 35.0

Ingredients
Amount Name Type #
1.00 tsp Calcium Chloride (Mash 60 min) Misc 1
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
11 lbs 8.00 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 3
2 lbs White Wheat Malt (2.4 SRM) Grain 4
1 lbs Oats, Flaked (1.0 SRM) Grain 5
0.50 oz Smaragd [8.5%] - Boil 60 min Hops 6
1.00 oz Saphir [5.5%] - Boil 30 min Hops 7
0.25 oz Anise, Star (Boil 30 min) Misc 8
1.00 Whirlfloc Tablet (Boil 10 min) Misc 9
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 10
0.75 oz Orange Peel, Sweet (Boil 5 min) Misc 11
0.35 oz Coriander Seed (Boil 5 min) Misc 12
1.00 oz Saphir [5.5%] - Boil 0 min Hops 13
0.50 oz Smaragd [8.5%] - Boil 0 min Hops 14
1.0 pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast 15
8.00 oz Honey (1.0 SRM) Sugar 16
8.00 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 17

Taste Notes

Honey batch tastes better than sugar, but both are very good! I think I'll leave out the anise next time, but the flavor is integrating/improving after a few months.

Notes

This is based on a Karmeliet Tripel clone recipe. This is my 40th home brew batch. Split this batch - added 8.0 oz sugar to one batch after 2 days fermentation, 8.0 oz honey to the other batch. If brewing this, I recommend using 1 lb Orange Blossom honey for this size batch. I just added to carboy without stirring - yeasties will find all those sugars! Bottled 9/27. Used 1 tsp sugar per 12oz bottle. Submitted entry of honey batch to Nordeast Brew Competition where it won a 3rd place in 18-Belgian Stong Ale.

Ratings

brewer's rating

by mcaron45

Ok, I'm biased, but this is good and got 3rd place (out of 9 entries) in competition.

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