Abbey Tripel 1.6 (Solstice)

All Grain Recipe

Submitted By: ashore13 (Shared)
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Brewer: Andrew Shore
Batch Size: 16.50 galStyle: Belgian Tripel (26C)
Boil Size: 20.78 galStyle Guide: BJCP 2015
Color: 4.6 SRMEquipment: 20 Gallon BoilerMaker™ (15 gal/57 L)
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 (1.9° P)Fermentation: Ale, Two Stage
ABV: 8.3%Taste Rating: 0.0

Ingredients
Amount Name Type #
25.35 gal Solstice Farm Well Water 1
1.16 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
5.96 g Salt (Mash 60 min) Misc 3
12.24 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
28 lbs 3.19 oz Barke Pilsner (1.8 SRM) Grain 5
8 lbs 0.91 oz Brewers Malt 2-Row (Briess) (2.1 SRM) Grain 6
0.44 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 7
2.27 g Salt (Sparge 60 min) Misc 8
4.66 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 9
1.35 oz Northern Brewer [11.4%] - First Wort Hops 10
1.78 oz Hallertauer Mittelfrueh [4.1%] - Boil 20 min Hops 11
1.67 oz Saaz [3.6%] - Boil 20 min Hops 12
1.78 oz Hallertauer Mittelfrueh [4.1%] - Boil 10 min Hops 13
1.67 oz Saaz [3.6%] - Boil 10 min Hops 14
2 lbs 0.23 oz Corn Sugar (Dextrose) [Boil for 1 min] [Whirlpool] (0.0 SRM) Sugar 15
2 lbs 0.23 oz Turbinado [Whirlpool] (10.0 SRM) Sugar 16
0.8 pkgs Belgian Ale VIII, Sixtus (Jasper Yeast #JY240) Yeast 17
1.6 pkgs Belgian Ale Yeast (Wyeast Labs #1214) Yeast 18
3.30 Clarity Ferm (White Labs) (Primary 7 days) Misc 19

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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