Newton's Third Law (Extract) 
Extract Recipe
Submitted By: BCHomebrew (Shared)
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| Brewer: The Glass Jug | |
| Batch Size: 5.25 gal | Style: Belgian Tripel (26C) |
| Boil Size: 3.00 gal | Style Guide: BJCP 2015 |
| Color: 5.9 SRM | Equipment: Extract Kits |
| Bitterness: 40.6 IBUs | Boil Time: 60 min |
| Est OG: 1.079 (19.1° P) | |
| Est FG: 1.007 SG (1.8° P) | Fermentation: BCH Belgian Free Rise |
| ABV: 9.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 6 lbs 9.60 oz |
Pilsner Liquid Extract [Boil] (3.5 SRM) |
Extract |
1 |
| 1.00 oz |
Magnum [14.0%] - Boil 60 min |
Hops |
2 |
| 1.00 oz |
Saaz [3.8%] - Boil 60 min |
Hops |
3 |
| 2 lbs |
Pilsner Dry Extract [Boil for 15 min] [Boil] (8.0 SRM) |
Dry Extract |
4 |
| 2 lbs |
Sugar (Dextrose, Corn Sugar) [Boil for 15 min] [Boil] (0.0 SRM) |
Sugar |
5 |
| 1.00 oz |
Saaz [3.8%] - Steep 20 min |
Hops |
6 |
| 1.0 pkgs |
Safebrew Abbey Ale (Fermentis #BE-256) |
Yeast |
7 |
Notes
Original recipe from the brewer:
Newton's Third Law: Tripel, 9.2% ABV
11.25# Belgian Pilsner
2# Turbinado/Raw Sugar (or light Belgian Candied Sugar)
0.5oz Magnum, 60 min
0.5oz Saaz, 60 min
0.5oz Saaz, Whirlpool 20 min
CYA05 Trappist Ale (Carolina Yeast)
Start fermentation at 64, and let it slowly rise to 72 over the first 7 days, then hold for 2 more weeks at 72 before chilling and carbonating.This Recipe Has Not Been Rated
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