N&B Tripel 
All Grain Recipe
Submitted By: DarthTexan (Shared)
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| Brewer: John Black | |
| Batch Size: 12.00 gal | Style: Belgian Tripel (26C) |
| Boil Size: 14.64 gal | Style Guide: BJCP 2015 |
| Color: 5.9 SRM | Equipment: ANVIL Foundry 18 (10 gal batch) size |
| Bitterness: 28.2 IBUs | Boil Time: 60 min |
| Est OG: 1.081 (19.5° P) | Mash Profile: Temperature Mash, 2 Step, Medium Body |
| Est FG: 1.013 SG (3.3° P) | Fermentation: Ale, Single Stage |
| ABV: 9.1% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 18.45 gal |
Distilled Water |
Water |
1 |
| 16.00 ml |
Lactic Acid (Mash 60 min) |
Misc |
2 |
| 8.68 g |
Baking Soda (Mash 60 min) |
Misc |
3 |
| 4.33 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
4 |
| 3.64 g |
Calcium Chloride (Mash 60 min) |
Misc |
5 |
| 29 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
6 |
| 1 lbs 8.00 oz |
White Wheat Malt (2.4 SRM) |
Grain |
7 |
| 1 lbs 4.00 oz |
Aromatic Malt (26.0 SRM) |
Grain |
8 |
| 5.34 g |
Baking Soda (Sparge 60 min) |
Misc |
9 |
| 2.66 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
10 |
| 2.24 g |
Calcium Chloride (Sparge 60 min) |
Misc |
11 |
| 4 lbs |
Candi Sugar, Clear [Boil] (0.5 SRM) |
Sugar |
12 |
| 1.50 oz |
Hallertau Magnum [14.0%] - Boil 60 min |
Hops |
13 |
| 1.00 oz |
Saaz [3.8%] - Boil 15 min |
Hops |
14 |
| 4.00 tsp |
Yeast Energizer (Boil 10 min) |
Misc |
15 |
| 1.00 oz |
Saaz [3.8%] - Boil 5 min |
Hops |
16 |
| 3.0 pkgs |
Abbaye Belgian (Lallemand/Danstar #-) |
Yeast |
17 |
Taste Notes
Classic style of mostly pilsner malt. Wheat is there for head creation/retention (and a touch of body). Without any malt complexity, the aromatic malt will give just enough malt aroma to balance with the Belgian esters. The candi sugar is the boost the ABV and dry out the beer a little for the style. I mostly bitter with Magnum because it's a high alpha acid so I can use less for the same IBU. It should not impact flavor on a 60 minute addition. I like the spicy hop note that comes from Saaz for flavor and aroma additions. Styrian Goldings would be a good substitute. The water profile is just based on an online Belgian profile.Notes
Yeast Options
Westmalle WY3787/WLP530
Chimay WY1214/WLP500
SafAle BE-256 (fruitiness & high alcohol)
SafAle T-58 (banana, clove, pepper)
Lallemand Abbaye (peppery, fruity, banana, clove, sweet & fruity)
Mangrove Jack M31 (spice, fuity esters, phenolics and alcohol)
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