The Pious Traditional

All Grain Recipe

Submitted By: Ozmodian (Shared)
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Brewer: Ryan Rogerson
Batch Size: 10.00 galStyle: Belgian Tripel (18C)
Boil Size: 12.57 galStyle Guide: BJCP 2008
Color: 20.1 SRMEquipment: My 10 Gal
Bitterness: 34.3 IBUsBoil Time: 60 min
Est OG: 1.083 (19.9° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.4° P)Fermentation: Special two stage for Abby Ale
ABV: 9.2%Taste Rating: 30.0

Ingredients
Amount Name Type #
14 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
14 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2
2 lbs 9.60 oz Dark 2 Belgian Candi Syrup (160.0 SRM) Sugar 3
2.00 oz Northern Brewer [8.5%] - Boil 90 min Hops 4
2.00 oz Styrian Goldings [3.8%] - Boil 20 min Hops 5
1.00 oz Hallertauer Hersbrucker [2.6%] - Boil 20 min Hops 6
1.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 7

Notes

1lbs sugar added to beginning of boil, 1lbs added to last 5, 1lbs added in secondary. Mash Schedule: Decoction Mash, Double Total Grain Weight: 30.00 lb ---------------------------- Decoction Mash, Double Step Time Name Description Step Temp 10 min Protein Rest Add 32.00 qt of water at 137.5 F 132.0 F 30 min Saccharification Decoct 8.79 qt of mash and boil it 151.0 F 30 min Saccharification Decoct 4.85 qt of mash and boil it 159.0 F Same yeast is used in both, and same fermentation schedule is used in both. Chill the wort down to 65f, pitch and let it self rise to about 82-83f and try to hold it there. The yeast will keep the temp there for about 5 days when fermentation is about 80% done (about 1.018) and start to chill down to 65f until you hit terminal gravity at 1.012 which should take 2 days. After this rack off into a secondary (I did kegs for both as I keg conditioned) and chill to 50f for 7 weeks, then carb however you want.

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