NovaBirra Big Nose Triple (2 ratings)

All Grain Recipe

Submitted By: novabirra (Shared)
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Brewer: Emanuele Corazzini
Batch Size: 6.60 galStyle: Belgian Tripel (18C)
Boil Size: 8.54 galStyle Guide: BJCP 2008
Color: 5.6 SRMEquipment: NovaBirra
Bitterness: 41.8 IBUsBoil 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

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


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!


NovaBirra Big Nose Triple

by novabirra

A great hoppy Triple with Triskel hops!

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