Geoff Humphrey's BrewBlog > BrewBlogs > Three is a Magical Number

Belgian Tripel

Batch #:

2023-15

Batch Size:

5.00 gallons

Boil Time:

90 min

Brew Date:

December 28, 2023

Statistics

OG:

1.073 17.7° P

FG:

1.008 2.1° P

Real Extract:

4.9° P

Attenuation:

88.1% Apparent
72.3% Real

Carbonation:

2.7 volumes

Color:

3.5SRM

IBU:

39.3

BU/GU:

0.54

ABV:

8.5%

ABW:

6.8%

Calories:

237 12 oz

Fermentables

Amount	Fermentable	% of Grist
8.75 pounds	Pilsen Dingemans	72.9%
2.50 pounds	Corn Sugar (Dextrose)	20.8%
0.25 pounds	Acidulated Weyermann	2.1%
0.25 pounds	Aromatic Malt Dingemans	2.1%
0.25 pounds	Carapils/Carafoam Weyermann	2.1%
12.00 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
0.91 ounces	Saaz	90 minutes	First Wort	Pellet	4.9%
0.57 ounces	Magnum	60 minutes	Boil	Pellet	12.3%
0.91 ounces	Saaz	15 minutes	Boil	Pellet	4.9%
0.91 ounces	Saaz	20 minutes	Whirlpool @ 175°F	Pellet	4.9%
3.30 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
0.23 g	Calcium Chloride (CaCl2)	Water Agent	Mash	0 minutes
0.68 g	Epsom Salt (MgSO4)	Water Agent	Mash	0 minutes
0.23 g	Gypsum (CaSO4)	Water Agent	Mash	0 minutes
3.64 ml	Lactic Acid	Water Agent	Mash	0 minutes
0.23 g	Calcium Chloride (CaCl2)	Water Agent	Sparge	0 minutes
0.46 g	Epsom Salt (MgSO4)	Water Agent	Sparge	0 minutes
0.23 g	Gypsum (CaSO4)	Water Agent	Sparge	0 minutes
2.05 ml	Lactic Acid	Water Agent	Sparge	0 minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
Triple Double	Imperial Yeast	B48	Liquid
Belgian Ardennes	Wyeast Labs	3522	Liquid

Equipment Profile Geoff's Electric Equipment

Batch Size:

5.00 gallons

Boil Volume:

6.38 gallons

Boil Time:

90 minutes

Evaporation Rate:

9.40% per hour

Hop Utilization:

100%

Trub Chiller Loss:

0.26 gallons

Mash Profile High fermentability

Ideal Grain Temp:

68°F

Mash Steps

#	Name	Type	Time	Temp.
1	Temperature	Temperature	60 minutes	145° F

Fermentation and Aging

Primary:

2 days @ 74° F

Secondary:

14 days @ 80° F

Tertiary:

2 days @ 34° F

Age:

24 days @ 34° F

Three is a Magical Number