Sour Belgian Tripel Oak Barreled

Brewer: DooLittle Brewing Co.
Batch Size: 6.08 gal	Style: Belgian Tripel (18C)
Boil Size: 7.40 gal	Style Guide: BJCP 2008
Color: 17.5 SRM	Equipment: GrainFather A
Bitterness: 22.1 IBUs	Boil Time: 60 min
Est OG: 1.084 (20.3° P)	Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.012 SG (3.2° P)	Fermentation: Ale, Three Stage
ABV: 9.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1.22 tbsp	PH 5.2 Stabilizer (Mash 60 min)	Misc	1
13 lbs 5.76 oz	Pilsen (BestMälz) (1.5 SRM)	Grain	2
14.25 oz	Wheat, Flaked (1.6 SRM)	Grain	3
7.12 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	4
7.05 oz	Aromatic Malt (26.0 SRM)	Grain	5
4.76 oz	Acid Malt (3.0 SRM)	Grain	6
1 lbs 12.57 oz	Candi Syrup, D-90 (90.0 SRM)	Extract	7
14.11 oz	Brown Sugar, Dark (50.0 SRM)	Sugar	8
1.51 oz	Styrian Golding (Savinja Golding) [5.2%] - Boil 60 min	Hops	9
2.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	10
0.87 oz	Saaz [4.0%] - Boil 15 min	Hops	11
2.0 pkgs	Belgian Abbey II (Wyeast Labs #1762)	Yeast	12
1.0 pkgs	Roselare Belgian Blend (Wyeast Labs #3763)	Yeast	13
2.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	14

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