Belgian Grapefruit Tripel 
All Grain Recipe
Submitted By: vkrishan (Shared)
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| Brewer: Vinnie Krishan | |
| Batch Size: 5.50 gal | Style: Belgian Tripel (26C) |
| Boil Size: 8.01 gal | Style Guide: BJCP 2015 |
| Color: 5.7 SRM | Equipment: SS Kettle and mashtun |
| Bitterness: 24.2 IBUs | Boil Time: 90 min |
| Est OG: 1.094 (22.5° P) | Mash Profile: Triple Infusion, Medium Body |
| Est FG: 1.020 SG (5.1° P) | Fermentation: Ale, Two Stage |
| ABV: 10.0% | Taste Rating: 45.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.62 gal |
suwanee, GA (Ward Labs) |
Water |
1 |
| 3.93 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 3.14 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 2.70 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 0.17 g |
Salt (Mash 60 min) |
Misc |
5 |
| 13 lbs 8.00 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
6 |
| 4.00 oz |
Aromatic Malt (26.0 SRM) |
Grain |
7 |
| 4.00 oz |
Biscuit Malt (23.0 SRM) |
Grain |
8 |
| 3.20 oz |
Acid Malt (3.0 SRM) |
Grain |
9 |
| 2.00 oz |
Tettnang [3.2%] - Boil 70 min |
Hops |
10 |
| 1 lbs 8.00 oz |
Sugar, Table (Sucrose) [Boil for 60 min] [Boil] (1.0 SRM) |
Sugar |
11 |
| 3.52 oz |
Honey [Boil for 60 min] [Boil] (1.0 SRM) |
Sugar |
12 |
| 1.00 oz |
Saaz [3.2%] - Boil 15 min |
Hops |
13 |
| 1.00 oz |
Tettnang [3.2%] - Boil 15 min |
Hops |
14 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
15 |
| 4.00 oz |
Sugar, Table (Sucrose) [Boil for 5 min] [Boil] (1.0 SRM) |
Sugar |
16 |
| 3.52 oz |
Honey [Boil for 5 min] [Boil] (1.0 SRM) |
Sugar |
17 |
| 0.50 oz |
Saaz [2.8%] - Boil 1 min |
Hops |
18 |
| 4.00 oz |
Brown Sugar, Light [Primary] (8.0 SRM) |
Sugar |
19 |
| 1.0 pkgs |
Abbey Ale (White Labs #WLP530) |
Yeast |
20 |
| 1.0 pkgs |
Trappist Ale (White Labs #WLP500) |
Yeast |
21 |
| 1.00 lbs |
Grapefruit (Secondary 0 min) |
Misc |
22 |
Taste Notes
Scored 42 at the 2017 Peach State Brewoff
Scored 45 at the 2017 Suwanee Beer Fest CompetitionNotes
pressure fermented (6psi@38F) in the unitank and Kegged on 12/21 - rest 3 weeks - serve on 1/11
need to get 6 gal into the fermenter to account for the loss with the grapefruit floating particles - maybe get an inline filter for this beer
Do not exceed 1.25 quart/lb mash volume...
30 minute rests at 104F, 125F before mash temp at 152°F (67° C) for 60 minutes. Mash out at 170°F (77°C) for 30 minutes.
Add half the honey and 1 5/8 lbs table sugar to the boil at 30 minutes from flameout. Add the remaining honey and 1/8 lb table sugar at 5 minutes from flameout.
Ferment one week at 70°F (21°C) in primary, followed by two weeks at 64°F (18°C) in secondary.
Use fresh, pink grapefruit, membranes removed, and add to primary at 60 hours along with the 4 ounces of light brown sugar.
Carbonate to 3 volumes of CO2.This Recipe Has Not Been Rated
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