Ooldveek Tripel 
All Grain Recipe
Submitted By: Simian (Shared)
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| Brewer: Simian | |
| Batch Size: 8.72 gal | Style: Belgian Tripel (26C) |
| Boil Size: 11.06 gal | Style Guide: BJCP 2015 |
| Color: 4.0 SRM | Equipment: 1 Monster Mill 45l Igloo 50l pan kettle 14G Chronical HellFireFeb 2020 |
| Bitterness: 24.7 IBUs | Boil Time: 90 min |
| Est OG: 1.076 (18.4° P) | Mash Profile: Step Mash Sach 64C, 70C, GP MO (Tripel Mash) |
| Est FG: 1.003 SG (0.8° P) | Fermentation: Ale, Three Stage 19C |
| ABV: 9.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12.61 gal |
Aldwick, England 2019 |
Water |
1 |
| 17 lbs 10.19 oz |
*German Pilsen (Crisp) (2.0 SRM) |
Grain |
2 |
| 1 lbs 12.22 oz |
*Flaked Torrefied Oats with hulls (Crisp) (1.0 SRM) |
Grain |
3 |
| 7.30 ml |
*Phosphoric Acid 85% (Mash 60 min) |
Misc |
4 |
| 1.00 g |
*Calcium Chloride (Mash 60 min) |
Misc |
5 |
| 0.25 g |
*Sodium Metabisulphite (Mash 0 min) |
Misc |
6 |
| 8.80 ml |
*Phosphoric Acid 85% (Sparge 60 min) |
Misc |
7 |
| 1.42 g |
*Calcium Chloride (Sparge 60 min) |
Misc |
8 |
| 0.25 g |
*Sodium Metabisulphite (Sparge 0 min) |
Misc |
9 |
| 1 lbs 5.16 oz |
Sugar, Table (Sucrose) [Boil] (1.0 SRM) |
Sugar |
10 |
| 2.12 oz |
*Brewer's Gold 2019 P [4.5%] - Boil 60 min |
Hops |
11 |
| 0.82 g |
*Protofloc Tablet Ground (Boil 15 min) |
Misc |
12 |
| 1.00 items |
Sanitise Cooling Coil in boil (Boil 15 min) |
Misc |
13 |
| 0.33 g |
*NBS Beer Nutrient Blend (Boil 15 min) |
Misc |
14 |
| 1.76 oz |
*Saaz 2020 LUPOMAX® [8.1%] - Boil 5 min |
Hops |
15 |
| 35.00 g |
Coriander Seed (Indian) (Boil 5 min) |
Misc |
16 |
| 25.00 g |
Orange Zest, Sweet (Boil 5 min) |
Misc |
17 |
| 1.50 items |
Anise, Star (Boil 5 min) |
Misc |
18 |
| 1.0 pkgs |
Belgian Tripel (Mangrove Jack's #M31) |
Yeast |
19 |
Notes
Mash In 64.3C Dropped to 63C. Upped to 69.8C dropped to 66C over 30 mins.
10 min rest at 72C.
No room for mash out
Added an extra 400g sugar to keep pre-boil gravity on target
Pitched onto yeast cake of Trappist single. Fermentation started quickly and blow off tube was definitelty needed!
Carbed to 2.7 vols
Water
Aiming for yellow balanced and light coloured beer mash pH Mash water includes sach steps, not GP rest.
Mash Water22litresMash pH Guidance
Sparge Water30.2litresLight 5.3-5.4
Batch Volume33litresDark 5.4-5.5
Measured water pH7.3Tart or crisp : 5.2-5.3
Target Sparge pH5.7Brewing Sparge Water is usually neutralized to a pH between 5.5 and 6.0
Phosphoric Acid Strength %85
Phosphoric Acid Addition0.33ml/litreNeed7.3ml in mash8.8ml in sparge
CaCl2 Addition0.047g/litreNeed1.0g in mash1.42g in sparge
Gypsum Addition0g/litreNeed0.0g in mash0.00g in sparge
Epsom Salt Addition0g/litreNeed0.0g in mash0.00g in sparge
Gives an estimated Mash pH of5.36
And absolute ion values ofRatio Guidance
Ca151ppmVery bitter >2
Cl281ppmTarget 50 for hoppy, 100 for maltyBitter 2.0
SO4101ppmTarget 150 for hoppy, 50 for maltyBalanced 1.3
Mg10ppmMalty 0.75
Very Malty 0.5
SO4/CL2 ratio1.25
Target ratio1.25
CL2/SO4 ratio0.80This Recipe Has Not Been Rated
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