Slidabid hi Belgian Tripel 
All Grain Recipe
Submitted By: vkrishan (Shared)
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| Brewer: Vinnie Krishan | |
| Batch Size: 5.50 gal | Style: Belgian Tripel (26C) |
| Boil Size: 7.44 gal | Style Guide: BJCP 2015 |
| Color: 6.7 SRM | Equipment: Ss Brewtech All Grain Kit (Direct Fire) - 5 Gal Batch |
| Bitterness: 26.7 IBUs | Boil Time: 90 min |
| Est OG: 1.087 (20.8° P) | Mash Profile: Delirium Tremens mash |
| Est FG: 1.011 SG (2.7° P) | Fermentation: Ale, Two Stage |
| ABV: 10.2% | Taste Rating: 45.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9.37 gal |
Yellow Dry (Under 6 SRM) |
Water |
1 |
| 15 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
2 |
| 8.00 oz |
Aromatic Malt (26.0 SRM) |
Grain |
3 |
| 8.00 oz |
Caravienne Malt (22.0 SRM) |
Grain |
4 |
| 2.00 oz |
Tettnang [3.4%] - Boil 60 min |
Hops |
5 |
| 1.00 oz |
Saaz [2.5%] - Boil 20 min |
Hops |
6 |
| 1.00 oz |
Tettnang [2.7%] - Boil 20 min |
Hops |
7 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
| 1 lbs |
Candi Sugar, Clear [Boil for 5 min] [Boil] (0.0 SRM) |
Sugar |
9 |
| 2.0 pkgs |
Abbaye Belgian (Lallemand/Danstar #-) |
Yeast |
10 |
Notes
Won BOS at the 2018 Athens Brew Classic (GA)
Thin the mash to 1.5quart/lb mash volume - you want some extra water to avoid denaturing the enzymes during the multi step mash process...
20 minute rests at 104F (haze rest - not really for acid rest, but you don’t want any haze in this tripel), 113F (ferulic acid rest - imp for the clove phenolic), 125F (protein rest only if using floor malted Pilsner), before mash temp at 152°F (67° C) for 60 minutes. Mash out at 170°F (77°C) for 30 minutes.
Ferment 1 week at 70°F (21°C), then raise to 75F for another week
Carbonate to 3 volumes of CO2.
Kegged on 5/14/2018 - Do not tap until 8/14/2018This Recipe Has Not Been Rated
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