Belgian Tripel
Belgian Tripel

 

Type: All Grain

 Date: 3/17/2010

Batch Size: 5.50 gal

 Brewer: Mike Young
Boil Size: 6.92 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
12.00 lb Pilsner (2 Row) CN (2.0 SRM) Grain 75.00 %
1.00 lb Munich Malt (9.0 SRM) Grain 6.25 %
0.75 oz Magnum [10.80 %] (60 min) Hops 21.2 IBU
0.50 oz Saaz - U.S. [5.80 %] (60 min) (First Wort Hop) Hops 8.4 IBU
0.50 oz Hallertauer [3.80 %] (30 min) Hops 3.8 IBU
1.00 oz Saaz - U.S. [5.80 %] (5 min) Hops 3.0 IBU
3.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 18.75 %
2 Pkgs Trappist High Gravity (Wyeast Labs #3787) [Starter 1500 ml] Yeast-Wheat

 

Beer Profile

Est Original Gravity: 1.080 SG

 Measured Original Gravity: 1.080 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 8.31 % Actual Alcohol by Vol: 9.16 %
Bitterness: 36.4 IBU Calories: 362 cal/pint
Est Color: 5.4 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 13.00 lb
Sparge Water: 4.23 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 18.00 qt of water at 160.3 F 150.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes

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