Three nipple tripel cloud

All Grain Recipe

Submitted By: psham (Shared)
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Brewer: Peter Dolan
Batch Size: 6.08 galStyle: Belgian Tripel (18C)
Boil Size: 9.91 galStyle Guide: BJCP 2008
Color: 5.2 SRMEquipment: Peters boiler
Bitterness: 34.8 IBUsBoil Time: 60 min
Est OG: 1.099 (23.6° P)Mash Profile: Peters Batch sparge
Est FG: 1.007 SG (1.9° P)Fermentation: Ale, Two Stage
ABV: 12.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs 2.01 oz Pilsner (2 Row) UK (1.0 SRM) Grain 1
3 lbs 4.91 oz Munich Malt (9.0 SRM) Grain 2
3.53 oz Styrian Goldings [3.0%] - Boil 60 min Hops 3
0.71 oz Saaz [4.2%] - Boil 35 min Hops 4
1.22 Whirlfloc Tablet (Boil 15 min) Misc 5
2.12 oz Saaz [3.0%] - Boil 15 min Hops 6
1 pkgs Belgian Golden Ale (White Labs #WLP570) Yeast 7
4 lbs 6.55 oz Dememera Sugar (2.0 SRM) Sugar 8

Notes

Heat water to 76.5c, pumped to MT, 73.5c when transferred. (18mins to heat water) Added grains, mash temp 66.5c. 1st runnings 18L 1.067 @ph5.7 Total to kettle 39L @ 1.055 ph 5.6 33L post boil with hop spider & 80g of leaf saaz taken out 25L to fermenter @ 1.054 @29C Set fermentation chamber to 21.5C 8L lost to hops and kettle. going to add 2kg demerara sugar after 2 days fermentinf in 1L water to bring OG up to 1.0776 Increased temp after 3 days by 1° each day until I got to 25.5°C. Left at 25.5 for 7 days and brought down to 23°c over the next 3 days. Day 13, 1.009 7th Oct day 20, bottled 25 500ml bottles. 18.5 L left in primary, going to transfer to secondary tomorrow & flush with co2 and add 50g sorachi ace leaf for 7 days. 16th Oct took out dry hop and bottled 33 500ml bottles. 9.1%