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#013 - The Tripel with Harry II 
All Grain Recipe
Submitted By: Foodhead (Shared)Members can download and share recipes
| Brewer: Foodhead Breweries inc | |
| Batch Size: 10.57 gal | Style: Belgian Tripel (18C) |
| Boil Size: 13.28 gal | Style Guide: BJCP 2008 |
| Color: 6.0 SRM | Equipment: Foodhead 60 liter mash tun |
| Bitterness: 26.9 IBUs | Boil Time: 60 min |
| Est OG: 1.077 (18.6° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.009 SG (2.3° P) | Fermentation: The triple with Harry fermentation profile |
| ABV: 9.0% | Taste Rating: 0.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 24 lbs 12.83 oz | Pilsner (Weyermann) (1.7 SRM) | Grain | 1 |
| 1 lbs 10.46 oz | Aromatic Malt (26.0 SRM) | Grain | 2 |
| 1 lbs 1.64 oz | Wheat, Flaked (1.6 SRM) | Grain | 3 |
| 1.76 oz | Challenger [7.5%] - First Wort | Hops | 4 |
| 1.06 oz | Challenger [7.5%] - Boil 10 min | Hops | 5 |
| 0.71 oz | Challenger [7.5%] - Boil 0 min | Hops | 6 |
| 1.3 pkgs | Belgian Abbey II (Wyeast Labs #1762) | Yeast | 7 |
| 1.0 pkgs | Trappist Ale (White Labs #WLP500) | Yeast | 8 |
| 3 lbs 13.73 oz | Candi Sugar, Clear (0.5 SRM) | Sugar | 9 |