Trippel 2015 
All Grain Recipe
Submitted By: TerryMartin (Shared)
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| Brewer: terry | |
| Batch Size: 6.00 gal | Style: Belgian Tripel (18C) |
| Boil Size: 8.35 gal | Style Guide: BJCP 2008 |
| Color: 4.1 SRM | Equipment: Terry's 90 min |
| Bitterness: 36.6 IBUs | Boil Time: 90 min |
| Est OG: 1.080 (19.4° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.008 SG (2.1° P) | Fermentation: Ale, Two Stage |
| ABV: 9.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 14 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 2 lbs 8.00 oz |
Corn Sugar (Dextrose) (0.0 SRM) |
Sugar |
2 |
| 3.00 oz |
Saaz [3.2%] - Boil 90 min |
Hops |
3 |
| 2.00 oz |
Saaz [3.2%] - Boil 60 min |
Hops |
4 |
| 1.00 oz |
Styrian Goldings [5.4%] - Boil 2 min |
Hops |
5 |
| 1.0 pkgs |
Trappist High Gravity (Wyeast Labs #3787) |
Yeast |
6 |
Taste Notes
this beer won gold in belgian strong at the 2016 big beers, belgians, and barleywines fest!Notes
june 12 2015
cooked a 2L starter, which according to brewkaiser is about 368 billion cells (.85 million cells/mL), or 264 billion according to chris white (0.62 million cells/mL), averages to about .75 million cells/mL
mash pH = 5.23 (predicted = 5.2)
to mash: 1.9 g gypsum, 1.4 g epsom, 0.3 g salt, 2.2 g cacl2., also 3.3 mL lactic acid.
sparge: 1.7 g gypsum, 1.2 g epsom, .2 g salt, 1.9 g cacl2.
mash eff. almost 84%. added 1 lb of sugar at about 15 left in the boil, and the other 1.5 at high krausen. pitched yeast at about 68, after 30 seconds of O2. temp control set to 64. was fermenting pretty strong wihtin 12 hours. let rise 1 degree/day, after 7 days was up to 70 degrees. Took out of fridge for 2 days in basement at 72. After 9 days, gravity - 1.018, so took upstairs and let rise to 80. fermentation re-started. held upstairs for a week at 80, FG = 1.009. held in basement at 72 for 2 weeks, then put in 50 degree fridge.
bottled on 10/18 with 9.2 oz corn sugar, shooting for 3.5 vols co2.This Recipe Has Not Been Rated
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