LeTripel d'Invention

All Grain Recipe

Submitted By: Tramsix (Shared)
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Brewer: Rob & Tim
Batch Size: 5.50 gal	Style: Belgian Tripel (18C)
Boil Size: 7.31 gal	Style Guide: BJCP 2008
Color: 5.0 SRM	Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 25.3 IBUs	Boil Time: 90 min
Est OG: 1.082 (19.8° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.018 SG (4.6° P)	Fermentation: Ale, Two Stage
ABV: 8.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
2.00 ml	Lactic Acid (Mash 60 min)	Misc	1
7 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	2
5 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	3
1 lbs	Cara 20/Cara Pils (2.0 SRM)	Grain	4
8.00 oz	Caramel Pils (2.0 SRM)	Grain	5
4.00 oz	Aromatic Malt (26.0 SRM)	Grain	6
3 lbs	Candi Syrup, Simplicity (1.0 SRM)	Extract	7
1.00 oz	Saaz [3.8%] - Boil 90 min	Hops	8
0.50 oz	Sterling [7.5%] - Boil 60 min	Hops	9
1.00 tsp	Irish Moss (Boil 10 min)	Misc	10
1.00 oz	Saaz [3.8%] - Boil 5 min	Hops	11
1.00 oz	Sterling [7.5%] - Boil 5 min	Hops	12
2.0 pkgs	Belgian Strong Ale (Wyeast Labs #1388)	Yeast	13

Taste Notes

Beer after primary tasted better than anything we've made.

Notes

Friday August 14, 2015 "Le Tripel d'invention" aka "Le chat mort" Rob & Tim's 3rd all-grain recipe and 1st tripel! Tim built our own mash tun for this one. Started 8pm: -Mash in mash tun for 1 hour: Iodine test after 45 minutes. Thought we could do better, so we kept it in there for an other 15 min. 3.75g in; about 2g out after ladeling out. - Custom 2x batch sparge: - boiled 1.25g water for first sparge; ladeled out for about 3g wort total - boiled another approx. 2g water for second sparge; no ladeling. About 4g wort 11pm: - started boil. Completed boil 12:35am. Tuesday August 18, 2015 Transfer to secondary. Friday August 28, 2015 Transfer to keg.

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