Jersey Triple

All Grain Recipe

Submitted By: DButler (Shared)
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Brewer: Doug Butler
Batch Size: 5.00 galStyle: Belgian Tripel (18C)
Boil Size: 8.75 galStyle Guide: BJCP 2008
Color: 6.0 SRMEquipment: Pot (18.5 Gal/70 L) - BIAB
Bitterness: 35.5 IBUsBoil 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 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.

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