Belgian Tripel 
All Grain Recipe
Submitted By: pskahan (Shared)
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| Brewer: Pat Skahan | |
| Batch Size: 2.50 gal | Style: Belgian Tripel (26C) |
| Boil Size: 3.71 gal | Style Guide: BJCP 2021 |
| Color: 6.7 SRM | Equipment: All Grain - 3 Gal. Cooler |
| Bitterness: 37.7 IBUs | Boil Time: 60 min |
| Est OG: 1.075 (18.3° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.015 SG (3.8° P) | Fermentation: Belgian Ale, Two Stage |
| ABV: 8.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 4.00 gal |
House Water (softened) - 2021 Analysis |
Water |
1 |
| 4.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 0.97 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
3 |
| 0.71 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 6 lbs 4.00 oz |
Pilsner Malt (Avangard) (1.7 SRM) |
Grain |
5 |
| 4.00 oz |
Aromatic Malt (Briess) (20.0 SRM) |
Grain |
6 |
| 4.00 oz |
Victory Malt (Briess) (28.0 SRM) |
Grain |
7 |
| 7.97 oz |
Sugar, Table (Sucrose) [Boil] (1.0 SRM) |
Sugar |
8 |
| 0.25 oz |
Warrior [17.7%] - Boil 60 min |
Hops |
9 |
| 0.84 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
10 |
| 0.61 g |
Calcium Chloride (Boil 60 min) |
Misc |
11 |
| 0.50 tsp |
Irish Moss (Boil 15 min) |
Misc |
12 |
| 0.25 tsp |
Coriander, ground (Boil 5 min) |
Misc |
13 |
| 0.06 tsp |
Black pepper, ground (Boil 5 min) |
Misc |
14 |
| 0.50 oz |
Crystal [4.4%] - Boil 0 min |
Hops |
15 |
| 1.0 pkgs |
Abbey Ale (White Labs #WLP530) |
Yeast |
16 |
Notes
Starter on stirplate at 1415 on 4/18/23. Yeast pitched at 2300 on 4/19/23 (~33 hrs.)
Est. ABV=8.5%, IBU=31.8, SRM=6.7.
Recipe from J. Weikert, substituting Warrior for Nugget, and WLP 530 for Wyeast 3522.This Recipe Has Not Been Rated
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