Belgian Tripel

Partial Mash Recipe

Submitted By: robbaysden (Shared)
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Brewer: Rob and Jim
Batch Size: 5.00 galStyle: Belgian Tripel (18C)
Boil Size: 4.27 galStyle Guide: BJCP 2008
Color: 25.0 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
Bitterness: 19.4 IBUsBoil Time: 60 min
Est OG: 1.091 (21.8° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.018 SG (4.7° P)Fermentation: Ale, Two Stage
ABV: 9.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Pale Malt (2 Row) Bel (3.0 SRM) Grain 1
8.00 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 2
9 lbs Light Dry Extract [Boil for 60 min] (8.0 SRM) Dry Extract 3
1.50 oz Hallertauer [4.8%] - Boil 60 min Hops 4
1.50 oz Saaz [4.0%] - Boil 15 min Hops 5
1 lbs Candi Sugar, Dark [Boil for 15 min] (275.0 SRM) Sugar 6
1.0 pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast 7
1.0 pkgs Pasteur Champagne (Red Star #-) Yeast 8

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