Tallgrass Brewing Velvet Rooster
All Grain Recipe
Submitted By: Dibbs (Shared)
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|Brewer: Chris Dibble|| |
|Batch Size: 5.00 gal||Style: Belgian Tripel (18C)|
|Boil Size: 6.97 gal||Style Guide: BJCP 2008|
|Color: 4.0 SRM||Equipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler|
|Bitterness: 32.5 IBUs||Boil Time: 60 min|
|Est OG: 1.076 (18.3° P)||Mash Profile: Single Infusion, Medium Body, Batch Sparge|
|Est FG: 1.012 SG (3.0° P)||Fermentation: Ale, Two Stage|
|ABV: 8.5%||Taste Rating: 24.5|
|12 lbs 4.00 oz
||Pilsen Malt 2-Row (Briess) (1.0 SRM)
||Munich 10L (Briess) (10.0 SRM)
||Northern Brewer [8.5%] - Boil 60 min
||Tradition [6.0%] - Boil 30 min
||Whirlfloc Tablet (Boil 15 min)
||Yeast Nutrient (Boil 10 min)
||Styrian Goldings [5.4%] - Boil 1 min
||Candi Sugar, Clear [Boil for 1 min] (0.5 SRM)
||Abbey Ale (White Labs #WLP530)
Taste Notes3/27/13 Nice arroma, straw in color, slightly thin with a mildly bitter taste and some alcohol present. Bitterness may be the bitter orange peel.
4/23/13 The Belgian arroma with some spice, phenol esters, and fruity. Light to little hop aroma. Straw in color and fairly clear for the first pint, slight chill haze. Might need a little more carbonation, head was nice, but disipated quickly, Meduim to light mouthfeel. Starts out tasting some fruity sweetness along with some spice. No alcohol burn, nice smooth with a citrus, spice taste. Finishes somewhat dry. No off flavors or aromas.
NotesSubstituted Styrian Goldings for the EKG finishing hops.
Gravity reading out of mash was low by 1 point. Trouble with hitting initial temp at 141 vs 151F. Added .5 gallon boiling water, which raised temp to 145F. Added 1 gallon of boiling water to raise temp toe 153.7. Stirred until mash was 152.0. Decreased sparge water by 1.5 gallons.
3/1 Still some activity and bubbles on surface. Temp 68F.
3/10 Starting to clear up nicely. Temp stil at 68.8F.
3/27/13 Kegged with 2.2 oz of corn sugar. Finished at 1.011 right on target.
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