NovaBirra Big Nose Triple

NovaBirra Big Nose Triple (2 ratings)

All Grain Recipe

Submitted By: novabirra (Shared)
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Brewer: Emanuele Corazzini
Batch Size: 6.60 gal	Style: Belgian Tripel (18C)
Boil Size: 8.54 gal	Style Guide: BJCP 2008
Color: 5.6 SRM	Equipment: NovaBirra
Bitterness: 41.8 IBUs	Boil Time: 75 min
Est OG: 1.075 (18.1° P)	Mash Profile: Double Infusion, Light Body
Est FG: 1.009 SG (2.4° P)	Fermentation: NovaBirra
ABV: 8.6%	Taste Rating: 35.0

Ingredients
Amount	Name	Type	#
11.10 gal	Braine-L'Alleud	Water	1
10 lbs 6.62 oz	Pilsen (Dingemans) (1.8 SRM)	Grain	2
4 lbs 0.09 oz	Pale Ale (Dingemans) (4.6 SRM)	Grain	3
1 lbs 8.46 oz	Munich (Dingemans) (7.6 SRM)	Grain	4
1.13 oz	Nugget [13.0%] - Boil 75 min	Hops	5
1.23 oz	Willamette [3.9%] - Boil 15 min	Hops	6
0.99 oz	Triskel [4.8%] - Boil 5 min	Hops	7
2.0 pkgs	Belgian Ale (Wyeast Labs #1214)	Yeast	8
2 lbs 0.10 oz	Sugar, Table (Sucrose) (1.0 SRM)	Sugar	9
1.83 oz	Triskel [3.3%] - Dry Hop 15 days	Hops	10

Notes

Note that the brewing schedule is typically Belgian, feel free to remplace it by a single mash infusion. Also, always make syrup with kettle post-boil sugar and bottle-conditioning sugar before adding to wort/beer. Double-click on ingredient #9 in recipe window and see carbonation profile for details on sugar/water proportions. Make sure to use hops cones whenever you can. If cones quality is low, than use pellets instead. During fermentation, temperature will rise from 72°F to 79°F (22°C to 26°C). Let it go down to 59°F (15°C) then add Triskel hops for dry hoping (15-20 days). Have fun! www.novabirra.com