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Monk's Spunk Tripel 
All Grain Recipe
Submitted By: sidchu (Shared)Members can download and share recipes
| Brewer: Sid and Mike | |
| Batch Size: 6.00 gal | Style: Belgian Tripel (26C) |
| Boil Size: 6.99 gal | Style Guide: BJCP 2015 |
| Color: 5.6 SRM | Equipment: Brewery |
| Bitterness: 22.6 IBUs | Boil Time: 90 min |
| Est OG: 1.069 (16.8° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.009 SG (2.3° P) | Fermentation: Ale, Two Stage |
| ABV: 7.9% | Taste Rating: 30.0 |
| Amount | Name | Type | # |
|---|---|---|---|
| 5.00 gal | Los Angeles, CA (East) | Water | 1 |
| 12 lbs 12.80 oz | Pilsner (2 Row) Bel (2.0 SRM) | Grain | 2 |
| 4.00 oz | Caramunich Malt (56.0 SRM) | Grain | 3 |
| 1 lbs 9.60 oz | Sugar, Table (Sucrose) (1.0 SRM) | Sugar | 4 |
| 2.00 oz | Tettnang [4.0%] - Boil 60 min | Hops | 5 |
| 0.40 oz | Hallertauer Mittelfrueh [4.0%] - Boil 10 min | Hops | 6 |
| 1.0 pkgs | Bastogne Belgian Ale (White Labs #WLP510) | Yeast | 7 |