Tripel (concept)

Brewer: Steven Jareb
Batch Size: 10.00 gal	Style: Belgian Tripel (18C)
Boil Size: 14.21 gal	Style Guide: BJCP 2008
Color: 5.1 SRM	Equipment: Mini Brew Brew Kart
Bitterness: 31.1 IBUs	Boil Time: 90 min
Est OG: 1.084 (20.3° P)	Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.005 SG (1.3° P)	Fermentation: Ale, Two Stage
ABV: 10.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
7.00 gal	Distilled Water (Sparge)	Water	1
6.00 gal	Distilled Water (Mash)	Water	2
5.00 gal	Fullerton Groundwater (Mash)	Water	3
6.00 ml	Lactic Acid (Mash 90 min)	Misc	4
2.60 g	Calcium Chloride (Mash 90 min)	Misc	5
1.60 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	6
1.00 g	Chalk (Mash 90 min)	Misc	7
27 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	8
3 lbs	Blonde Candi Syrup (5.0 SRM)	Sugar	9
2 lbs	Cane (Beet) Sugar (0.0 SRM)	Sugar	10
2.40 g	Calcium Chloride (Boil 90 min)	Misc	11
1.20 g	Gypsum (Calcium Sulfate) (Boil 90 min)	Misc	12
1.00 g	Chalk (Boil 90 min)	Misc	13
3.00 oz	Styrian Goldings [4.0%] - Boil 60 min	Hops	14
2.00 oz	Tettnang [3.8%] - Boil 40 min	Hops	15
1.00	Whirlfloc Tablet (Boil 15 min)	Misc	16
2.00 oz	Saaz [3.6%] - Boil 15 min	Hops	17
11.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	18
2.0 pkgs	Abbey Ale (White Labs #WLP530)	Yeast	19

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