Tripel 
All Grain Recipe
Submitted By: progmac (Shared)
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| Brewer: Adam | |
| Batch Size: 6.00 gal | Style: Belgian Tripel (18C) |
| Boil Size: 7.05 gal | Style Guide: BJCP 2008 |
| Color: 4.4 SRM | Equipment: 10 gallon cooler 8 gallon pot single crush |
| Bitterness: 26.9 IBUs | Boil Time: 60 min |
| Est OG: 1.081 (19.5° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.009 SG (2.4° P) | Fermentation: Ale, Two Stage |
| ABV: 9.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1.10 tsp |
Lactic Acid (Mash 60 min) |
Misc |
1 |
| 15 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
2 |
| 0.40 oz |
Magnum [13.5%] - Boil 60 min |
Hops |
3 |
| 0.50 oz |
Amarillo Gold [8.5%] - Boil 20 min |
Hops |
4 |
| 0.50 oz |
Willamette [5.5%] - Boil 20 min |
Hops |
5 |
| 0.50 oz |
Amarillo Gold [8.5%] - Boil 0 min |
Hops |
6 |
| 0.50 oz |
Willamette [5.5%] - Boil 0 min |
Hops |
7 |
| 1.0 pkgs |
Belgian Strong Ale (Wyeast Labs #1388) |
Yeast |
8 |
| 2 lbs |
Cane (Beet) Sugar (0.0 SRM) |
Sugar |
9 |
Notes
Brewed as no chill. Subtracted 20 minutes from all hop times.
Added 90 second o2. Pitched yeast at 62 degrees. Added 30 seconds o2 after 24 hours. After 72 hours, raised to mid 70s almost 80. SG 1.010 after six days.This Recipe Has Not Been Rated
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