SLB - Trilogy (Belgian Tripel) 
All Grain Recipe
Submitted By: bluesman (Shared)
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| Brewer: Bluesman | |
| Batch Size: 6.00 gal | Style: Belgian Tripel (18C) |
| Boil Size: 8.78 gal | Style Guide: BJCP 2008 |
| Color: 4.6 SRM | Equipment: Bluesman 1000 |
| Bitterness: 28.7 IBUs | Boil Time: 90 min |
| Est OG: 1.075 (18.1° P) | Mash Profile: Single Infusion, Light Body, Batch Sparge |
| Est FG: 1.007 SG (1.8° P) | Fermentation: Ale, Single Stage |
| ABV: 9.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
1 |
| 10 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
2 |
| 8.00 oz |
Light Wheat Malt, Ger (2.0 SRM) |
Grain |
3 |
| 6.00 oz |
Aromatic Malt (26.0 SRM) |
Grain |
4 |
| 4.01 oz |
Biscuit Malt (23.0 SRM) |
Grain |
5 |
| 2 lbs 0.00 oz |
Cane (Beet) Sugar (0.0 SRM) |
Sugar |
6 |
| 2.50 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 60 min |
Hops |
7 |
| 0.50 tsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
| 0.50 items |
Whirlfloc Tablet (Boil 10 min) |
Misc |
9 |
| 1.00 oz |
Saaz [3.2%] - Boil 10 min |
Hops |
10 |
| 1.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
11 |
| 0.50 oz |
Saaz [4.0%] - Boil 5 min |
Hops |
12 |
| 0.35 oz |
Coriander Seed (Boil 5 min) |
Misc |
13 |
| 1.0 pkgs |
Abbey Ale (White Labs #WLP530) |
Yeast |
14 |
Taste Notes
2011 Notes - Tasted out of the hydrometer tube upon kegging (F.G.=1.009), and this beer might be one of the best beers to ever come out of The Smokestack Lightning Brewery. Wonderful Coriander and pepper in the nose. The hops are right there as well. The initial flavor is sweet but the beer finished relatively dry with a real nice Belgiany finish.
A-10
A-3
F-17
M-5
O-9
Total Score=44
Notes
1/28/2013 - Prepared 3.5qt starter with Belgian Pale Ale WLP530 @ 65F for 4days then cold crashed.
2/2/2013:
- Build Water Profile (SLB - Tripel) by adding 4.7g CaSO4 (Gypsum), 2.6g NaCL (Salt), .5 MgSO4(Epsom Salt), .5g CaCL (Calcium Chloride), 3.7g CACO3 (Chalk / Calcium Carbonate) to 9gallons. Split 50/50 mash/boil
- Added 3mL Lactic Acid (88%) to mash water prior to dough-in
- Doughed in grain to water @ 160F to aceive 150.7F
- Chilled mash (water) to 148F final mash temp for 60min
- Measured mash pH @ 10min into mash - actual mash pH=5.2!!!
- Heat/recirculate to Mash out at 168F
- Lauter 3.75gal first runnings
- Fly sparge with 4.25 gal
- Fly sparge: strike with 2 gal then stir and heat/recirculate to 168F; fly sparge with remaining water
- pre-boil volume 7.5 gal
- Pre-Boil 12 Plato or S.G.=1.047
- Boiled wort chiller, sanitized hoses
- Transfered to Fermenters and Measured Gravity at 1.075
- Chilled to 61.9F then Oxygenated for 2min and pitched yeast slurry
- Fermented in cellar at 61.5F
- Kegged my beer on 2//201 for a total of 22 days in the primary.
- F.G.=1.0?This Recipe Has Not Been Rated
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