St Knuts Belgian Tripel

Brewer: Kent Chambers
Batch Size: 5.00 gal	Style: Belgian Tripel (18C)
Boil Size: 6.52 gal	Style Guide: BJCP 2008
Color: 8.0 SRM	Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 18.8 IBUs	Boil Time: 60 min
Est OG: 1.087 (20.8° P)	Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.013 SG (3.3° P)	Fermentation: Ale, Two Stage
ABV: 9.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
12 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	1
1 lbs 4.00 oz	Caraamber (30.0 SRM)	Grain	2
1 lbs	Cara-Pils/Dextrine (2.0 SRM)	Grain	3
1 lbs	White Wheat Malt (2.4 SRM)	Grain	4
1 lbs	Candi Sugar, Clear (0.5 SRM)	Sugar	5
1.00 oz	Tettnang [4.5%] - Boil 60 min	Hops	6
0.50 oz	Hallertauer Mittelfrueh [4.0%] - Boil 45 min	Hops	7
1.00 oz	Tettnang [4.5%] - Boil 5 min	Hops	8
0.75 oz	Coriander Seed (Boil 5 min)	Misc	9
0.75 oz	Orange Peel, Sweet (Boil 5 min)	Misc	10
1.0 pkgs	Belgian Abbey II (Wyeast Labs #1762)	Yeast	11

BeerSmith™ Recipes and Web Editor