Belgian Trippel Berry

All Grain Recipe

Submitted By: aledawg (Shared)
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Brewer: Affenhaus Brauerei
Batch Size: 5.50 galStyle: Belgian Tripel (18B)
Boil Size: 6.57 galStyle Guide: BJCP 2004
Color: 8.2 SRMEquipment: Affenhaus 15g Keggle + 60qt Cooler (5.5gal batch)
Bitterness: 30.0 IBUsBoil Time: 60 min
Est OG: 1.089 (21.5° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.008 SG (2.2° P)Fermentation: My Aging Profile
ABV: 10.8%Taste Rating: 0.0

Ingredients
Amount Name Type #
13 lbs 12.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
2 lbs Caravienne Malt (22.0 SRM) Grain 2
2 lbs 8.00 oz Cane (Beet) Sugar (0.0 SRM) Sugar 3
1.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 4
1.00 oz Mt. Hood [6.0%] - Boil 15 min Hops 5
1.00 oz Mt. Hood [6.0%] - Boil 5 min Hops 6
1 pkgs Abbey Ale (Harvested) (White Labs #WLP530) Yeast 7
1.00 lbs Strawberries (Secondary 1 weeks) Misc 8

Notes

7/31: Brewing went well, testing new HLT tank. Got slightly better than expected efficiency 8/1: Strong fermentation, but unfortunately I have to run it at temps too high (80-82 during daytime) 8/11: SG @ 1.023, roused and let sit for another 10-12 days. Tastes great! 8/23: SG @ 1.021, roused again, and will give it two more days 8/25: SG @ 1.020. Racking to secondary, added 1lb of pasturized strawberries. 8/30: Racked to tertiary, move to garage to clear 9/13: Moved inside to prep for racking 9/14: Racked to keg, placed in fridge. tastes good, strawberries are not overpowering, some phenols, but they may mellow in time 9/17: Tasted after force carbing it for a couple of days- very nice, but needs to mellow a little. Placed in fridge to carbonate slowly