St. Humulus - Belgian Tripel

All Grain Recipe

Submitted By: supereinar (Shared)
Members can download and share recipes

Brewer: Einar
Batch Size: 5.28 galStyle: Belgian Tripel (26C)
Boil Size: 7.99 galStyle Guide: BJCP 2015
Color: 6.7 SRMEquipment: Braumeister - 20 Litre
Bitterness: 27.8 IBUsBoil Time: 90 min
Est OG: 1.078 (18.8° P)Mash Profile: Temperature Mash, 1 Step, Light Body
Est FG: 1.004 SG (1.1° P)Fermentation: Belgian Tripel
ABV: 9.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs 6.49 oz Chateau Pilsner 2 Row (1.6 SRM) Grain 1
8.86 oz Caramunich II (Weyermann) (63.0 SRM) Grain 2
4.41 oz Acidulated (Weyermann) (1.8 SRM) Grain 3
4.02 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 4
2.41 oz Tettnang (Tettnang Tettnager) [3.7%] - Boil 60 min Hops 5
0.44 Whirlfloc Tablet (Boil 15 min) Misc 6
0.57 oz Saaz [3.0%] - Boil 10 min Hops 7
0.63 Servomyces WLN3200 (Boil 10 min) Misc 8
1.0 pkgs Abbey Ale (White Labs #WLP530) Yeast 9
1.0 pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast 10
2 lbs 3.27 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 11
2.11 g Gelatin (Secondary 5 hours) Misc 12

Notes

I added Caramunich to make it visually stand out more from Golden strong and leave some recidual sweetness. The yeast is more spicy, but that can't be seen. Next time I will replace the Caramunich with biscuit. Belgian clear candi sugar would be better than regular sugar, if it can be found. Many varieties of hops can be used in tripels. Czech Saaz and Styrian Goldings are popular, along with the German Tettnanger. Pale pilsner malts, Belgian two-row pale malts, Belgian aromatic and biscuit malts are the typical malts used in this style. Yeast plays a very distinctive role with strains that are alcohol tolerant and impart some spiciness to the beer. I added 2 yeasts to the recipe. Pick one or the other. Same Westmalle yeast. Some strains that work quite well are: Belgian Abbey and Belgian Abbey II (Wyeast 1214 and 1762), Trappist High Gravity (Wyeast 3787) and Belgian Strong Ale yeast (Wyeast 1388). Bottle with the primary yeast (2 million cells per milliliter) and a dose of sugar. Westmalle aims for 6 to 8 grams (3 to 4 volumes) of CO2 per liter in the bottle. For version 1.2 consider this: Tripels are mostly Pils malt, although some Vienna can be used to add a bit of color and caramelly aroma. Mosher, Randy (2015-02-10). Mastering Homebrew: The Complete Guide to Brewing Delicious Beer (Kindle Location 6962). Chronicle Books LLC. Kindle Edition. 3/31/2015: mashing went well. Added acid instead of acidified malt as I had some issues previously with mistaking pilsner for acidified malt, thereby getting a super sour, stuck mash. I started over and got it right. pH 5.3 Aerated to 12ppm (30 sec at 1 bar x 2 in 9 liters). Pitched 400 gram of 530 krausen from a Belgian double. Finished around 21:00. Next morning fermentation is very active. 4/3/2015: Added 1 kg of sugar to 1 liter of wort. Racked from 2 x 10 liter fermenters into Speidel fermenter. pH 4.21, 23.8C, 1.010 before adding sugar. 1.031 after. 4/6/2015: 1.017. pH was 3.98, but I don't trust it as I had the sample sitting out over night before I tested it. 4/7/2015: pH 3.96, 1.012. 20C. 4/8/2015: pH 3.96, 1.009, 25.2C 4/9/2015: pH 3.96, 1.006, 24.6C 4/10/2015: pH 3.97, 1.006, 23.7C 4/11/2015: AM: Racked it to keg and chilled to 0.5C. PM: Added gelatin

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine