The OG #8
All Grain Recipe
Submitted By: laversano (Shared)
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Brewer: Luigi | |
Batch Size: 2.20 gal | Style: Belgian Tripel (18C) |
Boil Size: 2.95 gal | Style Guide: BJCP 2008 |
Color: 5.8 SRM | Equipment: Lou's Equipment - Pot and Cooler ( 3 Gal ) - All Grain |
Bitterness: 32.1 IBUs | Boil Time: 60 min |
Est OG: 1.081 (19.6° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
Est FG: 1.011 SG (2.8° P) | Fermentation: Ale, Single Stage |
ABV: 9.3% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
5 lbs 8.00 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
4.00 oz |
Aromatic Malt (26.0 SRM) |
Grain |
2 |
1 lbs |
Candi Sugar, Clear (0.5 SRM) |
Sugar |
3 |
0.50 oz |
Hallertauer [4.8%] - Boil 60 min |
Hops |
4 |
0.25 oz |
Hallertauer [4.8%] - Boil 30 min |
Hops |
5 |
0.25 oz |
Hallertauer [4.8%] - Boil 15 min |
Hops |
6 |
0.25 oz |
Hallertauer [4.8%] - Boil 10 min |
Hops |
7 |
0.75 oz |
Hallertauer [4.8%] - Steep 10 min |
Hops |
8 |
1.0 pkgs |
Belgian Ardennes (Wyeast Labs #3522) |
Yeast |
9 |
Notes
Brewed on 2/22/2014
Moved to Secondary on 3/23/2014 (29 days in Primary Vessel)
Bottled on 4/13/2014 (49 Total days fermenting)
Initial fermentation slow to start. Pitched from Ommegang 3 Philosphers. Yeast was frozen for 8 months and starter was sluggish. Wort started to ferment heavily on 2/28/2014. Added small starter from new Belgian Ardennes (WY#3522). Saved the rest of the yeast for later use.
When moved to secondary beer has characteristics of a tripel. Spicy, phenolic smell. Maybe a little sweet smelling. Need a gravity reading to confirm residual sugars. Consider pitching more yeast.
Take gravity reading on 3/30/2014 - 1012 - via hydrometer - Ready to bottle - will leave to condition further until 4/13.
This Recipe Has Not Been Rated