Sour - Sour Tripel / Belgian Tripel - Recipe

Sour - Sour Tripel / Belgian Tripel

Brewer: Jizames
Batch Size: 18.00 gal	Style: Belgian Tripel (26C)
Boil Size: 19.74 gal	Style Guide: BJCP 2015
Color: 5.9 SRM	Equipment: 15 Gallon Kettle all-grain
Bitterness: 36.5 IBUs	Boil Time: 60 min
Est OG: 1.080 (19.3° P)	Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.006 SG (1.7° P)	Fermentation: Ale, Two Stage
ABV: 9.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
38 lbs	Pils (Murphy & Rude) (1.9 SRM)	Grain	1
1 lbs 8.00 oz	Honey Malt (25.0 SRM)	Grain	2
1 lbs 8.00 oz	Munich 15 (Murphy & Rude) (14.2 SRM)	Grain	3
3.00 oz	Centennial [9.9%] - Boil 60 min	Hops	4
4.00 oz	Tettnang [3.0%] - Boil 30 min	Hops	5
0.25 tsp	Irish Moss (Boil 10 min)	Misc	6
1.50 oz	Orange Peel, Sweet (Boil 5 min)	Misc	7
7 lbs	Golden Table Sugar (Sucrose) [Boil for 1 min] [Boil] (1.0 SRM)	Sugar	8
2.0 pkgs	Trappist High Gravity (Wyeast Labs #3787)	Yeast	9
1.0 pkgs	Wildbrew Philly Sour (Lallemand #-)	Yeast	10