Belgian Raspberry Triple (3.0)

All Grain Recipe

Submitted By: rjcussen (Shared)
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Brewer: Rem Cussen
Batch Size: 5.00 galStyle: Belgian Tripel (26C)
Boil Size: 6.80 galStyle Guide: BJCP 2015
Color: 15.4 SRMEquipment: All Grain - Standard 5 Gal/19l Batch - Cooler
Bitterness: 24.9 IBUsBoil Time: 90 min
Est OG: 1.132 (30.6° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.038 SG (9.5° P)Fermentation: Ale, Single Stage
ABV: 13.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
18 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 2
2 lbs Caramel Wheat Malt (46.0 SRM) Grain 3
2 lbs Caravienne Malt (Carmel 20 sub) (22.0 SRM) Grain 4
2 lbs Candi Sugar, Clear [Boil] (0.5 SRM) Sugar 5
1.00 oz Northern Brewer [8.5%] - Boil 60 min Hops 6
2.00 lbs Raspberry Fruit (frozen/thawed) (Boil 30 min) Misc 7
1.00 Whirlfloc Tablet (Boil 15 min) Misc 8
1.00 oz Mt. Hood [6.0%] - Boil 15 min Hops 9
1.10 oz Corriander Spice (Boil 15 min) Misc 10
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 11
1.00 oz Northern Brewer [8.5%] - Boil 5 min Hops 12
1.0 pkgs Belgian Strong Ale Yeast (White Labs #WLP545) Yeast 13
1.0 pkgs Safebrew Abbey Ale (DCL/Fermentis #BE-256) Yeast 14
2.00 lbs Raspberry Fruit (frozen/thawed) (Secondary 3 days) Misc 15
0.55 tsp Gelatin (Secondary 5 hours) Misc 16

Notes

Add 2 lb of frozen Raspberries (in a mesh bag) after the boil and steep for 45 minutes. After fermentation is complete, add 2 lb of frozen Raspberries (in a mesh bag) for 1 to 3 day

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