Trippple End

Extract Recipe

Submitted By: greatfermentations (Shared)
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Brewer: BKA024
Batch Size: 5.25 galStyle: Belgian Tripel (18C)
Boil Size: 6.21 galStyle Guide: BJCP 2008
Color: 5.0 SRMEquipment: 30 QT Pot - Extract
Bitterness: 45.8 IBUsBoil Time: 60 min
Est OG: 1.068 (16.5° P)
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Two Stage
ABV: 7.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Carapils (Briess) (1.5 SRM) Grain 1
8.00 oz Munich Malt (9.0 SRM) Grain 2
8.00 oz Vienna Malt (3.5 SRM) Grain 3
8.00 oz Wheat - White Malt (Briess) (2.3 SRM) Grain 4
6.08 oz Aromatic Malt (26.0 SRM) Grain 5
6 lbs DME Pilsen Light (Briess) (2.0 SRM) Dry Extract 6
2 lbs Candi Sugar, Clear (0.5 SRM) Sugar 7
1.50 oz Tettnang [4.5%] - Boil 60 min Hops 8
1.00 oz Tettnang [4.5%] - Boil 30 min Hops 9
0.22 tsp Irish Moss (Boil 20 min) Misc 10
1.50 oz Tettnang [4.5%] - Boil 15 min Hops 11
1 pkgs Belgian Ale Yeast (Wyeast Labs #1214) Yeast 12

Notes

Yeast Alternative: 3787 Trappist Blend, 3522 Ardennes, Safale 58 Recommend use of yeast starter or pitch 2 packs of yeast.
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