Belgian Triple

All Grain Recipe

Submitted By: mmast (Shared)
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Batch Size: 6.00 galStyle: Belgian Tripel (26C)
Boil Size: 7.26 galStyle Guide: BJCP 2015
Color: 6.0 SRMEquipment: My Equipment
Bitterness: 18.6 IBUsBoil Time: 60 min
Est OG: 1.092 (22.0° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.022 SG (5.6° P)Fermentation: Ale, Two Stage
ABV: 9.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
10.00 gal Beerse, Belgium Water 1
4.59 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
3.86 g Calcium Chloride (Mash 60 min) Misc 3
1.44 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
1.20 tsp Lactic Acid (Mash 60 min) Misc 5
0.46 g Salt (Mash 60 min) Misc 6
0.06 g Chalk (Mash 60 min) Misc 7
15 lbs 12.80 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 8
6.00 oz Aromatic Malt (26.0 SRM) Grain 9
4.00 oz Carahell (Weyermann) (13.0 SRM) Grain 10
2.00 oz Biscuit Malt (23.0 SRM) Grain 11
2 lbs Soft Candi Sugar, Blanc (White) (0.0 SRM) Dry Extract 12
1.00 oz Perle [8.0%] - Boil 60 min Hops 13
1.0 pkgs Belgian Ale Yeast (Wyeast Labs #1214) Yeast 14

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