Abbey Tripel 1.6

All Grain Recipe

Submitted By: ashore13 (Shared)
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Brewer: Andrew Shore
Batch Size: 5.00 galStyle: Belgian Tripel (26C)
Boil Size: 7.61 galStyle Guide: BJCP 2015
Color: 4.5 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 34.9 IBUsBoil Time: 90 min
Est OG: 1.070 (17.0° P)Mash Profile: 3 Step Abbey Infusion v2
Est FG: 1.007 SG (1.8° P)Fermentation: Ale, Two Stage
ABV: 8.3%Taste Rating: 0.0

Ingredients
Amount Name Type #
6.44 gal Rockville, MD 9/28/2022 Water 1
3.00 gal Distilled Water Water 2
2.25 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
8 lbs 12.00 oz Barke Pilsner (1.8 SRM) Grain 4
2 lbs 8.00 oz Brewers Malt 2-Row (Briess) (2.1 SRM) Grain 5
1.50 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 6
0.40 oz Northern Brewer [11.4%] - First Wort Hops 7
0.53 oz Hallertauer Mittelfrueh [4.1%] - Boil 20 min Hops 8
0.49 oz Saaz [3.6%] - Boil 20 min Hops 9
0.53 oz Hallertauer Mittelfrueh [4.1%] - Boil 10 min Hops 10
0.49 oz Saaz [3.6%] - Boil 10 min Hops 11
10.00 oz Corn Sugar (Dextrose) [Boil for 1 min] [Whirlpool] (0.0 SRM) Sugar 12
10.00 oz Turbinado [Whirlpool] (10.0 SRM) Sugar 13
0.2 pkgs Belgian Ale VIII, Sixtus (Jasper Yeast #JY240) Yeast 14
0.5 pkgs Belgian Ale Yeast (Wyeast Labs #1214) Yeast 15
1.00 Clarity Ferm (White Labs) (Primary 7 days) Misc 16

Taste Notes

3/25: wow this is delicious. Esters, phenols, some alcohol, and floral hops all interplay with a background honey/grainy sweet maltiness. 5/20: oxidation problem, particularly in smaller bottles. Non-oxidized bottles are stellar. Likely due to bottling in warm bottles.

Notes

Blue cap in the Abbey-normal series. 2023 (Ca ppm): 60 (Mg ppm): 16 (Na ppm): 22 (Cl ppm): 60 (SO4 ppm):60 Ratio: 0.98 Use captured yeast from #6 (WY1214) and copitch with krausened yeast from #8 (JY240) in 0.8L starter with 3 oz of DME. Should yield about 200 billion cells (pitch rate of 0.66 million cells/mL/° Plato). First mash water addition: 1.35 g gypsum, 2.6 mL lactic acid, 1 gal distilled water. Second mash addition with: 0.2 g gypsum, 0.4 mL lactic acid Third mash addition with: 0.7 g gypsum, 0.4 mL lactic acid, and 0.5 gal distilled water Sparge water with 0.75 g gypsum, 1 mL lactic acid, and 0.75 gal distilled water per batch Pitch @66°F. Let free rise for 2-3 days and slowly increase to mid-70s until terminal. Cold crash and then bottle (possibly with krausened/harvested yeast) OR with CBC-1. 2/17: mash temps of 152°F/153.5°F/164°F. 1.070, just under 5 gal. Also only about 1.5-2 qt of trub? Boiled harder than I thought. Pitched @66°F. 2/18: starting to krausen. Increased SP to 67°F in evening. 2/20: increased SP to 68°F in morning. 2/21: 69°F in am. increased to 70°F in pm. 2/22: increased to 71°F in pm. 2/23: increased to 72°F in pm. 2/25: 1.006. Still some activity. Increased SP to 74°F to help finish. 2/27: increased SP to 76°F in am. 3/1: 1.005. Very early am. Leave for 1-2 more days then cold crash. 3/3: 1.005. placed in fridge to cold crash in early am. 3/5: bottled with 7 oz table sugar. Surrounded bottles with wrap heaters, set to 74°F. Covered with 2 towels.

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