The Pious Traditional 1/2 
All Grain Recipe
Submitted By: nbbs (Shared)
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| Brewer: Ryan Rogerson | |
| Batch Size: 2.50 gal | Style: Belgian Tripel (18C) |
| Boil Size: 3.35 gal | Style Guide: BJCP 2008 |
| Color: 34.0 SRM | Equipment: Main Pot (5 gal) All Grain |
| Bitterness: 30.9 IBUs | Boil Time: 90 min |
| Est OG: 1.097 (23.0° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.011 SG (2.8° P) | Fermentation: Special two stage for Abby Ale |
| ABV: 11.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 3 lbs 11.00 oz |
Pale Malt (2 Row) Bel (3.0 SRM) |
Grain |
1 |
| 3 lbs 11.00 oz |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
2 |
| 1 lbs 6.00 oz |
Dark 2 Belgian Candi Syrup (160.0 SRM) |
Sugar |
3 |
| 0.40 oz |
Northern Brewer [8.5%] - Boil 90 min |
Hops |
4 |
| 0.43 oz |
Styrian Goldings [3.8%] - Boil 20 min |
Hops |
5 |
| 0.22 oz |
Hallertauer Hersbrucker [2.6%] - Boil 20 min |
Hops |
6 |
| 1.0 pkgs |
Abbey Ale (White Labs #WLP530) |
Yeast |
7 |
Notes
add 7.3 oz candi syrup at beggining of boil
add 7.3 oz candi syrup last 5 minutes of boil
add 7.3 oz candi syrup at secondary ferment
Chill the wort down to 65f, pitch and let it self rise to about 82-83f and try to hold it there. The yeast will keep the temp there for about 5 days when fermentation is about 80% done (about 1.018) and start to chill down to 65f until you hit terminal gravity at 1.012 which should take 2 days. After this rack off into a secondary and chill to 50f for 7 weeks, then carb however you want.
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