The OG #8

All Grain Recipe

Submitted By: laversano (Shared)
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Brewer: Luigi
Batch Size: 2.20 galStyle: Belgian Tripel (18C)
Boil Size: 2.95 galStyle Guide: BJCP 2008
Color: 5.8 SRMEquipment: Lou's Equipment - Pot and Cooler ( 3 Gal ) - All Grain
Bitterness: 32.1 IBUsBoil 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.

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