Tripple Trouble II
All Grain Recipe
Submitted By: unirider0 (Shared)
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Brewer: David White | |
Batch Size: 5.50 gal | Style: Belgian Tripel (26C) |
Boil Size: 9.64 gal | Style Guide: BJCP 2015 |
Color: 5.8 SRM | Equipment: 60 Min Boil (15 gal Pot) 11g Ton |
Bitterness: 38.0 IBUs | Boil 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