Abbey Tripel 1.6 (Solstice) 
All Grain Recipe
Submitted By: ashore13 (Shared)
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| Brewer: Andrew Shore | |
| Batch Size: 16.50 gal | Style: Belgian Tripel (26C) |
| Boil Size: 20.78 gal | Style Guide: BJCP 2015 |
| Color: 4.6 SRM | Equipment: 20 Gallon BoilerMaker™ (15 gal/57 L) |
| Bitterness: 34.9 IBUs | Boil 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 items |
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.This Recipe Has Not Been Rated
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