Sour Cherry Tripel 
All Grain Recipe
Submitted By: corey_james (Shared)
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| Brewer: Corey Shoemaker | |
| Batch Size: 8.50 gal | Style: Belgian Tripel (18C) |
| Boil Size: 11.09 gal | Style Guide: BJCP 2008 |
| Color: 5.5 SRM | Equipment: My Equipment |
| Bitterness: 40.4 IBUs | Boil Time: 90 min |
| Est OG: 1.089 (21.3° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.010 SG (2.7° P) | Fermentation: Ale, Two Stage |
| ABV: 10.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 18 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 1 lbs 4.00 oz |
Acidulated (Weyermann) (1.8 SRM) |
Grain |
2 |
| 12.00 oz |
Aromatic Malt (Briess) (20.0 SRM) |
Grain |
3 |
| 2.00 oz |
Sterling [8.6%] - Boil 60 min |
Hops |
4 |
| 2.00 tsp |
Irish Moss (Boil 15 min) |
Misc |
5 |
| 0.30 oz |
Sterling [8.6%] - Boil 10 min |
Hops |
6 |
| 2.0 pkgs |
Belgian Ale Yeast (Wyeast Labs #1214) |
Yeast |
7 |
| 8 lbs |
Fruit - Cherry Regular (0.0 SRM) |
Adjunct |
8 |
| 8 lbs |
Fruit - Cherry Sweet (0.0 SRM) |
Adjunct |
9 |
| 3 lbs |
Sugar, Table (Sucrose) (1.0 SRM) |
Sugar |
10 |
Notes
Add first sweet cherry 2 days after fermentation has begun and continue fermenting as normal. Add second regular cherry with secondary and lager cool for about 30 days.
Add champagne yeast with bottling to suffice enough carbonation.This Recipe Has Not Been Rated
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