Tremonte American Tripel

All Grain Recipe

Submitted By: Goldmonte (Shared)
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Brewer: Matt Tremonte
Batch Size: 5.50 galStyle: Belgian Tripel (18C)
Boil Size: 7.74 galStyle Guide: BJCP 2008
Color: 5.0 SRMEquipment: Goldmonte ( 5 Gal/19 L) - All Grain
Bitterness: 31.6 IBUsBoil Time: 90 min
Est OG: 1.085 (20.4° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.007 SG (1.8° P)Fermentation: Ale, Single Stage
ABV: 10.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
14 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1
4.00 oz Aromatic Malt (26.0 SRM) Grain 2
2 lbs 8.00 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 3
1.00 oz Azacca [9.9%] - Boil 60 min Hops 4
0.50 oz Azacca [9.9%] - Boil 10 min Hops 5
1.0 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 6
2.00 g Yeast Nutrient (Primary 3 days) Misc 7

Notes

Would like to use the hops I have, so searching for whether Amarillo, Azacca, or Belma would be suitable substitutes or would make a good comination for an 'American' Tripel. Hop characteristics: Recommended hops for recipe Tettnang: Mild and pleasant with balanced earthy, herbal and floral aroma impressions Saaz: Very mild, with pleasant earthy, herbal and floral overtones. My Hops Amarillo: Floral, tropical, and citrus (Lemon, orange and grapefruit) characteristics Azacca: Tropical fruit profile. Intense and tropical. Sustained impressions of citrus and very ripe mango, with notes of orchard fruit (pears, apples) and pine needles throughout. Belma: clean hop with very orange, slight grapefruit, pineapple, strawberry, and melon aroma Decision: Go all Azacca because have a 1.5oz bag. Yeast Starter: Reviewed http://homebrewacademy.com/stepping-up-a-yeast-starter video and determined that with Mr Matly I need ~300 billion cells, even though BeerSmith here identifies 400 billion cells are neded. I will go for an in-between range by pitching the pack into a ~ 2 liter starter in a growler and stepping it up after 24 hours to a 1 gallon growler. Today is Sunday 7/19, and I plan to brew on Wednesday 7/22 so this should work well. Brad Smith recommends 3.5-4oz of DME per liter of wort. Boil: 90 minutes; About 8-8.2g to start. 1st Runnings: 1.092 Pre-Boil Gravity: 1.046 (makes sense, was a bit higher volume; target pre-boil gravity without the sugar in the recipe is 1.050). Need to pull slower to get better gravity like I did this time in the future. Original Gravity: 1.058 OG entered into BeerSmith after taking into account 2.5 lbs of corn sugar: 1.079 (BeerSmith added .021 to the calculated OG when 2.5 lbs of corn sugar was added). After 48 hours of fermenting, added 2.5 pounds corn sugar which was dissolved in 3 cups of boiling water and cooled. 8/8/15: Gravity is at 1.008. Nice and dry from a gravity perspective. Kegged and let cool overnight to kegerator temp before applying CO2. Has a spicy character with a bit of citrus (likely from the hops). 8/9/15: Set regulator to 35 PSI for 24-36 hours to force carb. 9/7/15: This beer keeps getting better as it ages in the keezer. Really great yeast character with banana, clove, etc. WIll have to use this yeast again!

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