Single Malt Tripel 
All Grain Recipe
Submitted By: aresevan (Shared)
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| Brewer: Evan T. Curry | |
| Batch Size: 10.00 gal | Style: Belgian Tripel (18B) |
| Boil Size: 12.25 gal | Style Guide: BJCP 2004 |
| Color: 3.7 SRM | Equipment: Evan's Brewing Equipment |
| Bitterness: 32.1 IBUs | Boil Time: 60 min |
| Est OG: 1.076 (18.3° P) | Mash Profile: My Mash |
| Est FG: 1.014 SG (3.7° P) | Fermentation: My Aging Profile |
| ABV: 8.1% | Taste Rating: 0.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 21 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
1 |
| 4 lbs |
Cane (Beet) Sugar (0.0 SRM) |
Sugar |
2 |
| 3.50 oz |
Styrian Goldings [5.4%] - Boil 60 min |
Hops |
3 |
| 1.50 oz |
Saaz [4.0%] - Boil 15 min |
Hops |
4 |
| 0.25 oz |
Ginger Root (Boil 12 min) |
Misc |
5 |
| 7.25 g |
Seeds of Paradise (Boil 5 min) |
Misc |
6 |
| 0.75 oz |
Coriander Seed (Boil 5 min) |
Misc |
7 |
| 2.0 pkgs |
SafAle English Ale (DCL Yeast #S-04) |
Yeast |
8 |
| 1.0 pkgs |
Belgian Golden Ale (White Labs #WLP570) |
Yeast |
9 |
Notes
Mash Sched :
----------------------
10 min @ 125F mash-in, 45 min @ 144F, 30 min @ 158F, 172F mashout. --> 90min Boil. <---
Water Cals:
-----------------
Mash Water - 7.8Gal
Sparge Water - 9Gal
Strike Temp - 171F
Fermentation :
----------------------
7 day ferment (pitch both yeasts), starting at 67F and allowed to rise at (possible 74F ). 14 day lager at 30F, followed by a 21 day warm bottle/KEG condition at 76F.This Recipe Has Not Been Rated
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