The Pious Traditional 1/2

All Grain Recipe

Submitted By: nbbs (Shared)
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Brewer: Ryan Rogerson
Batch Size: 2.50 galStyle: Belgian Tripel (18C)
Boil Size: 3.35 galStyle Guide: BJCP 2008
Color: 34.0 SRMEquipment: Main Pot (5 gal) All Grain
Bitterness: 30.9 IBUsBoil 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

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


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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