Belgian Triple - Oaked

All Grain Recipe

Submitted By: sacrifice (Shared)
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Brewer: Stan
Batch Size: 5.50 galStyle: Belgian Tripel (18C)
Boil Size: 7.96 galStyle Guide: BJCP 2008
Color: 4.2 SRMEquipment: Brew Pot (10 Gal) and Rubbermaid (10 Gal)
Bitterness: 24.5 IBUsBoil Time: 90 min
Est OG: 1.082 (19.7° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.008 SG (2.0° P)Fermentation: Oaked Beer
ABV: 9.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
13 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 2
1 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 3
1.00 oz Hallertauer Hersbrucker [4.0%] - Boil 60 min Hops 4
0.50 oz Tettnang [4.5%] - Boil 60 min Hops 5
0.50 oz Hallertauer Hersbrucker [4.0%] - Boil 30 min Hops 6
0.25 oz Tettnang [4.5%] - Boil 30 min Hops 7
0.50 oz Hallertauer Hersbrucker [4.0%] - Boil 10 min Hops 8
0.25 oz Tettnang [4.5%] - Boil 10 min Hops 9
1 pkgs Belgian Ale (White Labs #WLP550) Yeast 10
1 pkgs Belgian Ardennes (Wyeast Labs #3522) Yeast 11
3.00 oz Oak Chips (Secondary 7 days) Misc 12

Notes

2L starter of Wyeast 3522 and 2L starter of White Labs 550 - 7 Feb 12 Will make invert sugar (using table sugar)r with lemon juice. 2 hour boil - water calculations incorrect. Bottled 23 Apr 12