AKA#45 Jon's Tripel 
All Grain Recipe
Submitted By: aka-on-tap (Shared)
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| Brewer: AKA | |
| Batch Size: 5.81 gal | Style: Belgian Tripel (18C) |
| Boil Size: 7.72 gal | Style Guide: BJCP 2008 |
| Color: 4.2 SRM | Equipment: SHERMAN Mk II |
| Bitterness: 30.1 IBUs | Boil Time: 90 min |
| Est OG: 1.072 (17.6° P) | Mash Profile: HOCHKURZ |
| Est FG: 1.003 SG (0.8° P) | Fermentation: Ale, Two Stage |
| ABV: 9.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11 lbs 0.37 oz |
Pilsner (Weyermann) (1.7 SRM) |
Grain |
1 |
| 2 lbs 3.27 oz |
Vienna (BestMälz) (4.1 SRM) |
Grain |
2 |
| 1 lbs 1.64 oz |
Cane (Beet) Sugar [Boil] (0.0 SRM) |
Sugar |
3 |
| 0.71 oz |
Perle [8.5%] - Boil 60 min |
Hops |
4 |
| 0.71 oz |
Perle [8.5%] - Boil 15 min |
Hops |
5 |
| 0.71 oz |
Saaz [3.3%] - Boil 10 min |
Hops |
6 |
| 0.71 oz |
Saaz [3.3%] - Boil 5 min |
Hops |
7 |
| 2.0 pkgs |
Safebrew Abbey Ale (DCL/Fermentis #BE-256) |
Yeast |
8 |
Notes
Day 0 (Monday) I re-hydrated the 2 packets of BE-256 at 27 degrees and pitched into fermenter that had cooled overnight down to 17 degrees
48 hours later, Day2; SG@1.028, ie. 2/3 attenuated, with temp at 17.5
Day 3 at 10am I moved the fermenter into the cellar at 18.5. Rough estimate 1.010 (too gassy to read before Hydrometer floats)
(& put Kölsch into fridge to crash chill).
Roused yeast and got a bit more bubbling. Day 3 at 6pm no bubbling, Temp = 18.7, SG = 1.008.
Day 4, temp = 19.5. CHECK SG (1.008 only assumed for 10.30 recording)This Recipe Has Not Been Rated
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