Belgian Tripel

All Grain Recipe

Submitted By: pskahan (Shared)
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Brewer: Pat Skahan
Batch Size: 2.50 galStyle: Belgian Tripel (26C)
Boil Size: 3.71 galStyle Guide: BJCP 2021
Color: 6.7 SRMEquipment: All Grain - 3 Gal. Cooler
Bitterness: 37.7 IBUsBoil 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.

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