02. Sour Tripel

All Grain Recipe

Submitted By: MartinFarstadBorg (Shared)
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Batch Size: 15.85 galStyle: Belgian Tripel (18C)
Boil Size: 19.28 galStyle Guide: BJCP 2008
Color: 5.6 SRMEquipment: Heggebrygg
Bitterness: 14.6 IBUsBoil Time: 90 min
Est OG: 1.089 (21.4° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 0.999 SG (-0.2° P)Fermentation: Ale, Two Stage
ABV: 12.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
33 lbs 1.11 oz German Tradition (BestMälz) (1.5 SRM) Grain 1
2 lbs 3.27 oz Wheat, Flaked (1.6 SRM) Grain 2
1 lbs 1.64 oz Aromatic Malt (26.0 SRM) Grain 3
1 lbs 1.64 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
6 lbs 9.82 oz Pilsner Liquid Extract (3.5 SRM) Extract 5
2 lbs 3.27 oz Dememera Sugar (add to secondary) (2.0 SRM) Sugar 6
3.53 oz Styrian Bobek [4.5%] - Boil 60 min Hops 7
5.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 8
1.0 pkgs Melange Sour Blend Slurry (The Yeast Bay #) Yeast 9
1.0 pkgs Roselare Belgian Blend (Wyeast Labs #3763) Yeast 10
1.0 pkgs Brettanomyces Bruxellensis (White Labs #WLP650) Yeast 11
1.0 pkgs Brettanomyces Claussenii (White Labs #WLP645) Yeast 12
1.0 pkgs Brettanomyces Lambucus (Wyeast Labs #5526) Yeast 13
100.00 g French Oak Chips (Secondary 52 weeks) Misc 14

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