Belgian Tripel (AHBC barrel project) - 10 gal

All Grain Recipe

Submitted By: jferraro1572 (Shared)
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Brewer: Doctor's Orders BH / J. Ferraro
Batch Size: 10.25 galStyle: Belgian Tripel (26C)
Boil Size: 12.84 galStyle Guide: BJCP 2015
Color: 5.0 SRMEquipment: Joe 10Gal (RIMS)
Bitterness: 24.2 IBUsBoil Time: 60 min
Est OG: 1.081 (19.5° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 9.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
24 lbs 14.40 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1
1 lbs 6.40 oz Cara 8 (Dingemans) (7.5 SRM) Grain 2
2.00 oz Tradition [6.0%] - Boil 60 min Hops 3
2.00 oz Saaz [3.8%] - Boil 15 min Hops 4
2 lbs Candi Sugar, Clear [Boil for 15 min] [Boil] (0.5 SRM) Sugar 5
2.00 Whirlfloc Tablet (Boil 10 min) Misc 6
2.0 pkgs Trappist Ale (White Labs #WLP500) Yeast 7

Notes

Brew date: 1/2/17 Batch size 10.25gal OG: 1.082 5 gallons to be aged in a bourbon barrel with AHBC. Fermentation temp started at 64° for first 24-36 hrs then increased to 65° until day 3. Afterward, increased by 1° per day until reached 70° at the end of the first week. Holding temp at 70° through rest of primary. 1/22/17 Rack to secondary SG: 1.011 Aroma and initial taste is good. Finish is a little harsh. Not sure if it's an off flavor, normal clove-like taste in finish, warm & flat, or if it's just young. Time will tell. 2/4/17 Rack to keg FG: 1.010 ABV: 9.5% Tastes better but needs to mellow. 2/12/17 This has mellowed/aged nicely already. Great banana aroma and flavor.

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