Hedgebrau T@B Tripel 
Partial Mash Recipe
Submitted By: KaylasKitchen (Shared)
Members can download and share recipes
| Brewer: PLH | |
| Batch Size: 5.00 gal | Style: Belgian Tripel (26C) |
| Boil Size: 4.28 gal | Style Guide: BJCP 2015 |
| Color: 11.0 SRM | Equipment: Extract - Standard 5 Gal/19 l Batch |
| Bitterness: 16.1 IBUs | Boil Time: 60 min |
| Est OG: 1.092 (22.0° P) | Mash Profile: Partial Mash, Temperature |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Two Stage |
| ABV: 10.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Pilsner (2 Row) Bel [Steep] (2.0 SRM) |
Grain |
1 |
| 8.00 oz |
Aromatic Malt [Steep] (26.0 SRM) |
Grain |
2 |
| 4.00 oz |
Caramel/Crystal Malt - 20L [Steep] (20.0 SRM) |
Grain |
3 |
| 10 lbs |
Pale Liquid Extract [Boil] (8.0 SRM) |
Extract |
4 |
| 2 lbs |
Agave Nectar [Boil] (3.0 SRM) |
Sugar |
5 |
| 2.00 oz |
Tettnang (Tettnang Tettnager) [4.0%] - Boil 60 min |
Hops |
6 |
| 0.50 oz |
Orange Peel, Sweet (Boil 15 min) |
Misc |
7 |
| 2.00 oz |
Saaz [3.8%] - Boil 5 min |
Hops |
8 |
| 2.0 pkgs |
Belgian Strong Ale (Wyeast Labs #1388) |
Yeast |
9 |
Notes
Grains (belgian pilsner malt, Belgian Aromatic Malt, and Crustal Malt) put into a grain bag. Added grain bag to cold water and heated to 160 F. Placed lid on brew kettle and let seep for 1/2 hour. Then removed grain bag of spent grain.
Added malt extract and agave nector and heated to a boil.
60 minute boil, Tettnager added at start of boil. Orange peel placed in hop bag after 45 minutes. Saaz added after 55 minutes.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor