Ooldveek Tripel

All Grain Recipe

Submitted By: Simian (Shared)
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Brewer: Simian
Batch Size: 8.72 galStyle: Belgian Tripel (26C)
Boil Size: 11.06 galStyle Guide: BJCP 2015
Color: 4.0 SRMEquipment: 1 Monster Mill 45l Igloo 50l pan kettle 14G Chronical HellFireFeb 2020
Bitterness: 24.7 IBUsBoil 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 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 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 ratio0.80

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