Belgian Tripel
BJCP 2021 – 26C
Brew Date:
October 26, 2025
Statistics
Attenuation:
85.9% Apparent
70.5% Real
Origin:
Loveland, Colorado
Supplier:
Root Shoot Malting
Fermentables
| Amount |
Fermentable |
% of Grist |
| 9.00 pounds |
Pilsen Dingemans |
37.9% |
| 6.00 pounds |
Pale Ale Dingemans |
25.3% |
| 3.50 pounds |
Odyssey Pilsner Root Shoot Malting |
14.7% |
| 2.01 pounds |
Munich I Weyermann |
8.5% |
| 1.50 pounds |
Sugar, Table (Sucrose) |
6.3% |
| 1.25 pounds |
Candi Syrup, Simplicity Candi Syrup |
5.3% |
| 0.50 pounds |
Acidulated Weyermann |
2.1% |
| 23.76 pounds
| Total Fermentable Weight
| 100%
|
Hops
| Amount |
Hop |
Time |
Use |
Form |
AA |
| 2.00 ounces | Magnum | 60 minutes | Boil | Pellet | 12.5% |
| 2.50 ounces | Kazbek | 30 minutes | Boil | Pellet | 5.6% |
| 3.50 ounces | Saaz | 10 minutes | Boil | Pellet | 2.5% |
| 8.00 ounces |
Total Hop Weight |
Non-Fermentables
| Amount |
Non-Fermentable |
Type |
Use |
Time |
| 0.50 g | Calcium Chloride (CaCl2) | Water Agent | Mash | 0 minutes |
| 1.00 g | Epsom Salt (MgSO4) | Water Agent | Mash | 0 minutes |
| 0.50 g | Gypsum (CaSO4) | Water Agent | Mash | 0 minutes |
| 6.50 ml | Lactic Acid | Water Agent | Mash | 0 minutes |
| 0.50 g | Calcium Chloride (CaCl2) | Water Agent | Sparge | 0 minutes |
| 0.50 g | Epsom Salt (MgSO4) | Water Agent | Sparge | 0 minutes |
| 0.50 g | Gypsum (CaSO4) | Water Agent | Sparge | 0 minutes |
Yeasts
| Name |
Lab/Manufacturer |
Product ID |
Form |
| Bastogne Belgian Ale | White Labs | WLP510 | Liquid |
Equipment Profile Geoff's Electric Equipment
Boil Volume:
9.21 gallons
Evaporation Rate:
11.94% per hour
Trub Chiller Loss:
0.26 gallons
Mash Profile Step Mash - Traditional Grain With Max Fermentability
Mash Steps
| # |
Name |
Type |
Time |
Temp. |
| 1 | Temperature | Temperature | 30 minutes | 140° F |
| 2 | Temperature | Temperature | 30 minutes | 158° F |
| 3 | Mash Out | Temperature | 15 minutes | 168° F |
Fermentation and Aging
General Info
Split batch. Natural conditioning in keg with 6.5 oz corn sugar and a packet of T56 - shooting for 2.7-2.8 vols. Kept keg at 72°F for three weeks.