Newton's Third Law (Extract)

Extract Recipe

Submitted By: BCHomebrew (Shared)
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Brewer: The Glass Jug
Batch Size: 5.25 galStyle: Belgian Tripel (26C)
Boil Size: 3.00 galStyle Guide: BJCP 2015
Color: 5.9 SRMEquipment: Extract Kits
Bitterness: 40.6 IBUsBoil 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 (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] (8.0 SRM) Dry Extract 4
2 lbs Sugar (Dextrose, Corn Sugar) [Boil for 15 min] (0.0 SRM) Sugar 5
1.00 oz Saaz [3.8%] - Steep 20 min Hops 6
1 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.

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