Tripel #6

All Grain Recipe

Submitted By: Shieldsmo (Shared)
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Batch Size: 6.00 galStyle: Belgian Tripel (26C)
Boil Size: 6.74 galStyle Guide: BJCP 2015
Color: 5.7 SRMEquipment: Wine - Standard 6 Gal/23 l
Bitterness: 35.5 IBUsBoil Time: 60 min
Est OG: 1.081 (19.5° P)Mash Profile: Double Infusion, Medium Body
Est FG: 1.021 SG (5.5° P)Fermentation: Ale, Two Stage
ABV: 8.0%Taste Rating: 35.0

Ingredients
Amount Name Type #
10 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 1
3 lbs 8.00 oz Vienna Malt (Briess) (3.5 SRM) Grain 2
12.00 oz Borlander Munich Malt (Briess) (10.0 SRM) Grain 3
4.00 oz Aromatic Malt (Briess) (20.0 SRM) Grain 4
4.00 oz Biscuit (Dingemans) (22.5 SRM) Grain 5
4.00 oz Acidulated (Weyermann) (1.8 SRM) Grain 6
2 lbs Candi Sugar, Clear [Boil] (0.5 SRM) Sugar 7
1.00 oz Tettnang (Tettnang Tettnager) [4.0%] - Boil 60 min Hops 8
1.00 oz Pacific Jade [14.2%] - Boil 20 min Hops 9
1.00 oz Styrian Goldings [3.0%] - Boil 10 min Hops 10
6.00 g Lime peel (Boil 5 min) Misc 11
18.00 g Orange Peel, Bitter (Boil 5 min) Misc 12
6.00 oz Lemon Peel (Boil 5 min) Misc 13
6.00 g Orange Peel, Sweet (Boil 5 min) Misc 14
1.0 pkgs Belgian Wit Ale (White Labs #WLP400) Yeast 15
2.00 Vanilla Beans (Secondary 10 days) Misc 16

Taste Notes

28May19 first taste Appearance: medium-dark gold color, a short of light amber, very hazy when at 41F, not much head Aroma: sweet and malty, medium intensity, light citrus/lemon aroma Flavor: sweet, bready flavor, honey flavor, balanced nicely with hops bitterness, medium strong vanilla and citrus flavors dominated by lemon, very tasty Mouthfeel & body: maybe a bit more than medium mouthfeel, a bit less than medium-full, creamy & warming alcohol Carbonation: drinkable but could use a little more carbonation Finish: long, strong, slightly sweet. Perhaps more carbonation will help dry it out Comment: vanilla makes this more like a holiday/christmas beer, and it is ok but next time make the following changes: eliminate vanilla, change to Simplicity sugar, replace Munich malt with pilsner, keep aromatic and biscuit malts. Keep the rest of the citrus peels the same

Notes

8Mar19 brew day 32 qt Covington water + 6 grams CaCl2 gives Ca 63 Cl 98 Mash in 20 qt (1.25 qt/gal) at 130F (strike 143F) for 30 minutes, add 5 qt boiling water and heat to 145F for 15 minutes, add 5 qt boiling water to reach 158F for 30 minutes, pull 10 qt medium thick decoction, boil for 30 minutes, add back to main mash for mash-out. Collect 9 gallons for 90 minute boil. One minute O2, pitched at 64F, ferment at 68F OG 1.076 12Mar19 raised to 69F 23Mar19 SG 1.012 27Mar19 raised to 73F added vanilla beans 4Apr19 racked to secondary SG 1.009 17Apr19 kegged FG 1.008 . . .

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