Dibbs Tripel 
All Grain Recipe
Submitted By: Dibbs (Shared)
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| Brewer: Chris Dibble | |
| Batch Size: 5.50 gal | Style: Belgian Tripel (26C) |
| Boil Size: 8.34 gal | Style Guide: BJCP 2015 |
| Color: 5.1 SRM | Equipment: DIbbs SS Brewing Tech 15 Gallon Brew Pot 10 Gallon Mash Tun |
| Bitterness: 37.9 IBUs | Boil 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 items |
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.This Recipe Has Not Been Rated
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