All Grain Recipe
Submitted By: Steasa (Shared)
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| Batch Size: 5.49 gal | Style: Belgian Tripel (26C) |
| Boil Size: 6.43 gal | Style Guide: BJCP 2015 |
| Color: 4.1 SRM | Equipment: All Grain - Standard 5 Gal/19l Batch - Stainless - Custom |
| Bitterness: 22.1 IBUs | Boil Time: 60 min |
| Est OG: 1.078 (18.9° P) | Mash Profile: Temperature Mash, 3Step, Full Body |
| Est FG: 1.010 SG (2.5° P) | Fermentation: Ale, Two Stage |
| ABV: 9.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5.00 gal |
Logan, Queensland |
Water |
1 |
| 2.00 g |
Calcium Sulphate (Mash 60 min) |
Misc |
2 |
| 2.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
3 |
| 8 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
4 |
| 2 lbs |
Wheat Malt, Ger (2.0 SRM) |
Grain |
5 |
| 1 lbs 8.00 oz |
Oats, Malted (1.0 SRM) |
Grain |
6 |
| 1 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
7 |
| 8.00 oz |
Wheat, Flaked (1.6 SRM) |
Grain |
8 |
| 8.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
9 |
| 1 lbs 8.00 oz |
Candi Sugar, Clear [Boil] (0.5 SRM) |
Sugar |
10 |
| 1.00 oz |
Saaz [4.7%] - Boil 50 min |
Hops |
11 |
| 0.50 oz |
Saaz [4.7%] - Boil 20 min |
Hops |
12 |
| 1.50 oz |
Styrian Goldings [4.0%] - Boil 10 min |
Hops |
13 |
| 1.0 pkgs |
Sweet Mead/Wine (White Labs #WLP720) |
Yeast |
14 |
Notes
Brewed 17-09-22
Mash ph:5.5
OG preboil : 1.062
FG postboil:1.070
Collected 24L
In fermenter : 21L
FG fermentation:1.016
Abv:
YEAST: WLP720
MASH: Mash Temp Duration Protease rest 122F 45 minutes
Saccharification-1 147F 60 minutes
Saccharification-2 162F 20 minutes
Mash out 170F 15 minutes
NARRATIVE: Dough-in protease rest at 122F for 45 minutes.
Saccharification-1 temp to 147F for 60 minutes.
Saccharification-2 temp to 162F for 20 minutes.
Mash out at 170F for 15 minutes. 90 minute boil.
Add Blanc Soft Sugar at boil hot break.
Chill to 64F. Pitch yeast. Pure O2 via 0.5 micron diffusion for 60 seconds. Ramp primary up to 76F over 6 days.
At 1.013 dump primary yeast and chill to 50F for 4 weeks.
At 1.012 bottle prime in heavy bottles with Simplicity Candi Syrup at 34g/gallon and a fresh re-pitch 400ml starter.
Hold bottles at 72F for 2 weeks for initial carbonation. Cellar for 3 months.
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(1 ratings)
by SteasaTakes 3 months in keg before it really shines.
Great recipe, rich and balanced.