Dibbs Tripel

All Grain Recipe

Submitted By: Dibbs (Shared)
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Brewer: Chris Dibble
Batch Size: 5.50 galStyle: Belgian Tripel (26C)
Boil Size: 8.34 galStyle Guide: BJCP 2015
Color: 5.1 SRMEquipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun
Bitterness: 37.9 IBUsBoil Time: 90 min
Est OG: 1.081 (19.6° P)Mash Profile: Double Infusion, Light Body
Est FG: 1.009 SG (2.4° P)Fermentation: My Aging Profile
ABV: 9.6%Taste Rating: 0.0

Ingredients
Amount Name Type #
14 lbs CHÂTEAU PILSEN 2RW (1.8 SRM) Grain 1
8.00 oz Melanoiden Malt (20.0 SRM) Grain 2
2 lbs Candi Sugar, Clear [Boil] (0.5 SRM) Sugar 3
1.50 oz Saaz [3.4%] - Boil 60 min Hops 4
0.50 oz Hallertauer [4.8%] - Boil 60 min Hops 5
1.50 oz Saaz [3.4%] - Boil 30 min Hops 6
0.50 oz Hallertauer [4.8%] - Boil 30 min Hops 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
0.50 oz Saaz [3.0%] - Boil 10 min Hops 9
5.00 tsp Yeast Nutrient (Boil 10 min) Misc 10
2.0 pkgs Safbrew Abbey (Fermentis #644) Yeast 11

Notes

Use either yeast listed on recipe. Fermention temp starts at 62 degrees and warms to 72. Primary is about 7 days, followed by a 5 week cold conditioning period 59 F. I will bottle conditioning this beer, adding fresh yeast.

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