Joe's Tripel 
All Grain Recipe
Submitted By: subbacultcha (Shared)
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| Brewer: Nate and the Boys | |
| Batch Size: 5.00 gal | Style: Belgian Tripel (18C) |
| Boil Size: 6.53 gal | Style Guide: BJCP 2008 |
| Color: 5.0 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 24.0 IBUs | Boil Time: 60 min |
| Est OG: 1.083 (20.0° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.008 SG (2.1° P) | Fermentation: Ale, Two Stage |
| ABV: 9.9% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs 12.00 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 2.08 oz |
Aromatic Malt (26.0 SRM) |
Grain |
2 |
| 2.08 oz |
Biscuit Malt (23.0 SRM) |
Grain |
3 |
| 1 lbs 12.00 oz |
Sugar, Table (Sucrose) (1.0 SRM) |
Sugar |
4 |
| 1.50 oz |
Tettnang (Tettnang Tettnager) [4.5%] - Boil 60 min |
Hops |
5 |
| 0.50 oz |
Saaz [3.0%] - Boil 15 min |
Hops |
6 |
| 0.50 oz |
Tettnang (Tettnang Tettnager) [4.5%] - Boil 15 min |
Hops |
7 |
| 0.25 tsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
| 0.50 oz |
Saaz [3.0%] - Boil 1 min |
Hops |
9 |
| 1.0 pkgs |
Trappist Ale (White Labs #WLP500) |
Yeast |
10 |
| 4.00 oz |
Brown Sugar, Light (8.0 SRM) |
Sugar |
11 |
| 4.00 oz |
Honey (1.0 SRM) |
Sugar |
12 |
Notes
Mash grains at 152°F (67° C) for 60 minutes. Mash out at 170°F (77°C) for 30 minutes.
Add 1/8 lb of honey and 1 5/8 lbs table sugar to the boil at 30 minutes from flameout. Add the remaining 1/8 lb 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 2.15 volumes of CO2.This Recipe Has Not Been Rated
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