AKA#45 Jon's Tripel

All Grain Recipe

Submitted By: aka-on-tap (Shared)
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Brewer: AKA
Batch Size: 5.81 galStyle: Belgian Tripel (18C)
Boil Size: 7.72 galStyle Guide: BJCP 2008
Color: 4.2 SRMEquipment: SHERMAN Mk II
Bitterness: 30.1 IBUsBoil 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)

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