The Pious Traditional 
All Grain Recipe
Submitted By: Ozmodian (Shared)
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Brewer: Ryan Rogerson | |
Batch Size: 10.00 gal | Style: Belgian Tripel (18C) |
Boil Size: 12.57 gal | Style Guide: BJCP 2008 |
Color: 20.1 SRM | Equipment: My 10 Gal |
Bitterness: 34.3 IBUs | Boil 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.This Recipe Has Not Been Rated