Ian's Belgian Tripel 2

Brewer: Ian
Batch Size: 5.50 gal	Style: Belgian Tripel (26C)
Boil Size: 7.86 gal	Style Guide: BJCP 2015
Color: 6.0 SRM	Equipment: My Equipment
Bitterness: 29.0 IBUs	Boil Time: 75 min
Est OG: 1.080 (19.3° P)	Mash Profile: My Mash
Est FG: 1.009 SG (2.4° P)	Fermentation: Ale, Single Stage
ABV: 9.5%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.97 gal	Reverse Osmosis	Water	1
14 lbs	Pilsner (2 Row) Bel (2.0 SRM)	Grain	2
1 lbs	Rye, Flaked (2.0 SRM)	Grain	3
8.00 oz	Aromatic Malt (26.0 SRM)	Grain	4
2.85 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	5
2.25 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	6
1.90 g	Calcium Chloride (Mash 60 min)	Misc	7
0.30 g	Salt (Mash 60 min)	Misc	8
1.75 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	9
1.40 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	10
1.15 g	Calcium Chloride (Sparge 60 min)	Misc	11
0.20 g	Salt (Sparge 60 min)	Misc	12
1 lbs	Belgium Clear Candi Syrup [Boil] (1.0 SRM)	Sugar	13
0.65 oz	Magnum [12.1%] - Boil 60 min	Hops	14
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	15
1.00 oz	Saaz [3.2%] - Boil 10 min	Hops	16
5.00 tsp	Yeast Nutrient (Boil 10 min)	Misc	17
1.00 oz	Styrian Goldings [2.5%] - Boil 5 min	Hops	18
0.50 oz	Coriander Seed (Boil 5 min)	Misc	19
0.50 oz	Orange Peel, Bitter (Boil 5 min)	Misc	20
1.0 pkgs	Trappist Ale (White Labs #WLP500)	Yeast	21

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