Tripel Bunnies (Belgian-style Tripel)
All Grain Recipe
Submitted By: revolutiondude (Shared)
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Brewer: Ryan & Kirk | |
Batch Size: 10.00 gal | Style: Belgian Tripel (18C) |
Boil Size: 12.68 gal | Style Guide: BJCP 2008 |
Color: 6.1 SRM | Equipment: Formulator AG |
Bitterness: 39.2 IBUs | Boil Time: 90 min |
Est OG: 1.085 (20.4° P) | Mash Profile: Temperature Mash, 2 Step, Light Body |
Est FG: 1.008 SG (2.0° P) | Fermentation: My Aging Profile |
ABV: 10.2% | Taste Rating: 35.0 |
Ingredients
Amount |
Name |
Type |
# |
23 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
4.00 oz |
Aromatic Malt (Briess) (20.0 SRM) |
Grain |
2 |
8.00 oz |
Biscuit (Dingemans) (22.5 SRM) |
Grain |
3 |
2 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
4 |
1 lbs |
Munich Malt (9.0 SRM) |
Grain |
5 |
4.00 oz |
Styrian Celeja [4.5%] - Boil 90 min |
Hops |
6 |
3 lbs 4.00 oz |
Candi Sugar, Clear [Boil for 30 min] (0.5 SRM) |
Sugar |
7 |
4.00 oz |
Honey [Boil for 30 min] (1.0 SRM) |
Sugar |
8 |
2.00 oz |
Saaz [4.0%] - Boil 20 min |
Hops |
9 |
2.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
10 |
2.00 oz |
Saaz [3.8%] - Boil 5 min |
Hops |
11 |
4.00 oz |
Honey [Boil for 5 min] (1.0 SRM) |
Sugar |
12 |
4.00 oz |
Candi Sugar, Clear [Boil for 5 min] (0.5 SRM) |
Sugar |
13 |
1.0 pkgs |
Belgian Strong Ale (Wyeast Labs #1388) |
Yeast |
14 |
1.0 pkgs |
Trappist Ale (White Labs #WLP500) |
Yeast |
15 |
8.00 oz |
Brown Sugar, Light (8.0 SRM) |
Sugar |
16 |
Notes
at least a 2 L yeast starter required. For this recipe we decided to split the batch into two 5 gallon batches, and pitch a unique yeast in each.
Hops: Styrian Goldings can be used in place of Styrian Celeia also.
It is recommended to bottle condition this beer as well.
Alternative yeast options:
White Labs
WLP530 ABBEY ALE YEAST
WLP570 BELGIAN GOLDEN ALE
Wyeast
1214 Belgian ale yeast
3787 Trappist High Gravity
Omega
OYL-028 Belgian Ale W
Recipe 1:
Add 1/4 lb (4 oz) of honey and 3.25 lbs (52 oz) sugar to the boil at 30 minutes from flameout. Add the remaining 1/4 lb (4 oz) honey and 1/4 lb (4 oz) table sugar at 5 minutes from flameout.
Ferment one week at 70°F (21°C) in primary, followed by two weeks at 64°F (18°C) in secondary.
Use fresh, pink grapefruit, membranes removed, and add to primary at 60 hours along with the 8 ounces of light brown sugar.
Carbonate to 2.15 volumes of CO2. (this value was applied for a 5 gallon batch)
Recipe 2:
Directions
Conduct a protein rest at 122° F (50° C) for 30 minutes, then raise temperature to 147° F (64° C) and hold for 90 minutes. Mash out at 160° F (71° C) for 15 minutes
Primary Fermentation: 9 days at 66-72°F (19-22°C) in glass
Secondary Fermentation: 19 days at 70-72°F (21- 22 °C) in glassThis Recipe Has Not Been Rated