Tripel 
All Grain Recipe
Submitted By: enplautz (Shared)
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| Batch Size: 16.00 gal | Style: Belgian Tripel (26C) |
| Boil Size: 17.00 gal | Style Guide: BJCP 2015 |
| Color: 5.6 SRM | Equipment: Plautz Brewery |
| Bitterness: 33.5 IBUs | Boil Time: 90 min |
| Est OG: 1.078 (19.0° P) | Mash Profile: Double Infusion, Light Body |
| Est FG: 1.012 SG (3.2° P) | Fermentation: My Aging Profile |
| ABV: 8.7% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 32 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 1 lbs 4.00 oz |
Melanoiden Malt (20.0 SRM) |
Grain |
2 |
| 6 lbs |
Candi Sugar, Clear (0.5 SRM) |
Sugar |
3 |
| 3 lbs |
Light Dry Extract [Boil for 60 min] (8.0 SRM) |
Dry Extract |
4 |
| 4.50 oz |
Saaz [3.4%] - Boil 60 min |
Hops |
5 |
| 1.50 oz |
Hallertauer [4.8%] - Boil 60 min |
Hops |
6 |
| 4.50 oz |
Saaz [3.4%] - Boil 30 min |
Hops |
7 |
| 1.50 oz |
Hallertauer [4.8%] - Boil 30 min |
Hops |
8 |
| 3.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
9 |
| 1.50 oz |
Saaz [3.0%] - Boil 10 min |
Hops |
10 |
| 15.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
11 |
| 1.00 tbsp |
Seeds of Paradise (Boil 5 min) |
Misc |
12 |
| 2.0 pkgs |
Trappist High Gravity (Wyeast Labs #3787) |
Yeast |
13 |
Notes
Brewed on July 2nd. Also added a few tsp of crushed black pepper and coriander, and then whirlpooled a handful of basil into the brew. Fermentation temp started at 75, dropping to 62 a few hours, then warming to 75 after 7 days. Primary was about 11 days and was 1.015 when I xfered. I got worried at day 6 when it was just below 1.030 so I added a decanted 5L starter of French Saison yeast.
Sat in secondary for about 2 weeks at 72 and dropped to 1.010. Put in the fridge at 59.This Recipe Has Not Been Rated
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