Vajra - Belgian Tripel 2017-10 - Recipe

Vajra - Belgian Tripel 2017-10

Extract Recipe

Submitted By: morgue (Shared)
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Brewer: http://morguebrewing.com
Batch Size: 5.00 gal	Style: Belgian Tripel (18C)
Boil Size: 3.68 gal	Style Guide: BJCP 2008
Color: 5.3 SRM	Equipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 13.5 IBUs	Boil Time: 60 min
Est OG: 1.069 (16.9° P)
Est FG: 1.016 SG (4.0° P)	Fermentation: Ale, Two Stage
ABV: 7.2%	Taste Rating: 0.0

Ingredients
Amount	Name	Type	#
4.00 oz	Aromatic Malt (26.0 SRM)	Grain	1
2 lbs 5.28 oz	Pilsner Liquid Extract [Boil] (3.5 SRM)	Extract	2
1.00 oz	Willamette [4.8%] - Boil 60 min	Hops	3
3 lbs	Extra Light Dry Extract [Boil for 20 min] [Boil] (3.0 SRM)	Dry Extract	4
1 lbs	Soft Candi Sugar, Blanc (White) [Boil for 15 min] [Boil] (0.0 SRM)	Dry Extract	5
3 lbs 4.80 oz	Pilsner Liquid Extract [Boil for 15 min] [Boil] (3.5 SRM)	Extract	6
0.25 tsp	Irish Moss (Boil 10 min)	Misc	7
0.50 oz	East Kent Goldings (EKG) [6.1%] - Steep 1 min	Hops	8
1.0 pkgs	Abbey Ale (White Labs #WLP530)	Yeast	9

Notes

~1.036OG (36pts) for 1lb LME or ~1.042OG (42pts) for 1lb DME per 1 gallon water, then: (36*LME+42*DME)/5/1000+1 =OG http://howtobrew.com/book/section-1/malt-extract-and-beer-kits/how-much-extract-to-use (36*5.63+42*4)/5/1000+1 =1.069OG Yeast starer in 64 oz juice bottle left over from cider. Nicely estery. High hopes this batch. 10/22/2017 Pitched yeast with wort and almost 3 gallons of top-up water to just over 5 gallons. OG 1.068 spot on! Math works! 11/4 SG 1.014 Bazinga! Kegged and left in cold garage. 11/19 Sanitized disconnects and put in beer fridge. Force carbonated a bottle with carbonator cap. Still murky but damn! Very estery, phenolic, Belgiany. Looks substantially darker than predicted. Almost amber.

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