Jersey Triple
All Grain Recipe
Submitted By: DButler (Shared)
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Brewer: Doug Butler | |
Batch Size: 5.00 gal | Style: Belgian Tripel (18C) |
Boil Size: 8.75 gal | Style Guide: BJCP 2008 |
Color: 6.0 SRM | Equipment: Pot (18.5 Gal/70 L) - BIAB |
Bitterness: 35.5 IBUs | Boil Time: 60 min |
Est OG: 1.081 (19.7° P) | Mash Profile: BIAB, Medium Body |
Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Two Stage |
ABV: 8.8% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
5.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
5.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
3.00 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
2.00 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
12 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
5 |
8.00 oz |
Aromatic Malt (26.0 SRM) |
Grain |
6 |
8.00 oz |
Victory Malt (25.0 SRM) |
Grain |
7 |
1 lbs |
Sugar, Table (Sucrose) Add after Mash- before boil (1.0 SRM) |
Sugar |
8 |
1.00 oz |
Nugget [13.0%] - Boil 60 min |
Hops |
9 |
0.50 tsp |
Coriander Seed (Boil 60 min) |
Misc |
10 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
11 |
0.50 oz |
Crystal [3.5%] - Boil 5 min |
Hops |
12 |
0.50 oz |
Mt. Hood [6.0%] - Boil 5 min |
Hops |
13 |
1.0 pkgs |
Belgian Ardennes (Wyeast Labs #3522) |
Yeast |
14 |
Taste Notes
Post boil, cool to 67 degress and aerate. Pitch and ferment at 68 degrees until about a week after visible primary fermentation is complete. Then cold creash to 35 degrees. Carb to 2.75 volumes of CO2 when bottling.This Recipe Has Not Been Rated