Tripel

All Grain Recipe

Submitted By: airs_CLOSED (Shared)
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Brewer: Aaron
Batch Size: 5.00 galStyle: Belgian Tripel (18C)
Boil Size: 6.52 galStyle Guide: BJCP 2008
Color: 6.1 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 45.4 IBUsBoil Time: 60 min
Est OG: 1.099 (23.6° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.006 SG (1.6° P)Fermentation: Ale, Two Stage
ABV: 12.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs 10.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
1 lbs Oats, Flaked (1.0 SRM) Grain 2
5.00 oz Aromatic Malt (26.0 SRM) Grain 3
5.00 oz Biscuit Malt (23.0 SRM) Grain 4
2 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 5
12.00 oz Honey (1.0 SRM) Sugar 6
8.00 oz Brown Sugar, Light (8.0 SRM) Sugar 7
1.50 oz Tettnang [4.5%] - Boil 60 min Hops 8
1.00 oz Citra [14.1%] - Boil 30 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
0.50 oz Saaz [2.6%] - Boil 15 min Hops 11
0.50 oz Tettnang [3.9%] - Boil 15 min Hops 12
0.50 oz Saaz [4.0%] - Boil 1 min Hops 13
1.0 pkgs Trappist Ale (White Labs #WLP500) Yeast 14

Notes

Ok, so this batch didn’t start out very well. Added the grain INTO the 168 degree water instead of into the mash tun, but all worked out ok. Also forgot hop socks. The Step phase was 120 minutes because of a lack of volume for the sparge water. Stupid software make that impossible to find for whatever reason. Added both sugars and 1.5 oz of Tettnang hops at 60 minutes. Added honey at 55 minutes remaining. Added Citra 30 minutes remaining. Added remaning Tettnang and Saaz at 15 minutes, then added remaining Saaz at 1 minute remaining.

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