Tripple Trouble II

All Grain Recipe

Submitted By: unirider0 (Shared)
Members can download and share recipes

Brewer: David White
Batch Size: 5.50 galStyle: Belgian Tripel (26C)
Boil Size: 9.64 galStyle Guide: BJCP 2015
Color: 5.8 SRMEquipment: 60 Min Boil (15 gal Pot) 11g Ton
Bitterness: 38.0 IBUsBoil Time: 90 min
Est OG: 1.099 (23.5° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.025 SG (6.2° P)Fermentation: Ale, Three Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
15 lbs 12.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
4.00 oz Aromatic Malt (26.0 SRM) Grain 2
2 lbs 12.00 oz Sugar, Table (Sucrose) [Boil] (1.0 SRM) Sugar 3
3.00 oz Tettnang, U.S. [3.7%] - Boil 60 min Hops 4
1.00 oz Saaz [3.0%] - Boil 10 min Hops 5
3.0 pkgs SafBrew Specialty Ale (DCL/Fermentis #T-58) Yeast 6

Notes

12/25/17 @13:00 3L yeast starter from one pack T58. 12/29/17 Added 4 tbl spoons of gypsum to 13 gal water. Strike water was 180°, Cooled to 172°in mash tun. Recirculated water until 160° Added 9ml of lactic acid. Doughed in to a 148° mash. 1/8/18 Fermentation stopped, reduced temp to basement temp to settle yeast. 1/9/1/ dumped some yeast, but could have waited, not very compact.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine