Trappist Tripel

Batch Size: 50.00 gal	Style: Belgian Tripel (18C)
Boil Size: 53.32 gal	Style Guide: BJCP 2008
Color: 3.6 SRM	Equipment: Own Agenda
Bitterness: 59.1 IBUs	Boil Time: 60 min
Est OG: 1.054 (13.3° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.009 SG (2.3° P)	Fermentation: Ale, Two Stage
ABV: 5.9%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
50.00 gal	RO Water	Water	0
7.17 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	0
0.02 g	Chalk (Sparge 60 min)	Misc	0
15.00 g	Calcium Chloride (Sparge 60 min)	Misc	0
9.45 g	Epsom Salt (MgSO4) (Sparge 60 min)	Misc	0
1.71 g	Salt (Sparge 60 min)	Misc	0
11.99 g	Gypsum (Calcium Sulfate) (Sparge 60 min)	Misc	0
0.02 g	Chalk (Mash 60 min)	Misc	0
11.38 g	Calcium Chloride (Mash 60 min)	Misc	0
1.30 g	Salt (Mash 60 min)	Misc	0
9.10 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	0
72 lbs 11.64 oz	Pilsner (2 Row) Ger (2.0 SRM)	Grain	1
13 lbs 10.18 oz	White Wheat Malt (2.4 SRM)	Grain	2
2 lbs 4.36 oz	Acid Malt (3.0 SRM)	Grain	3
6 lbs 13.09 oz	Cane (Beet) Sugar [Boil] (0.0 SRM)	Sugar	4
12.56 oz	Perle [8.0%] - Boil 60 min	Hops	5
8.38 oz	Perle, U.S. [8.2%] - Boil 30 min	Hops	6
11.82	Whirlfloc Tablet (Boil 15 min)	Misc	7
8.38 oz	Hallertauer Hersbrucker [4.0%] - Boil 5 min	Hops	8
11.82 tsp	Yeast Nutrient (Boil 5 min)	Misc	9
9.1 pkgs	Trappist High Gravity (Wyeast Labs #3787)	Yeast	10
11.82	Super-Kleer KC Finings (Secondary 3 weeks)	Misc	11

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