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- Timothy’s Tripel
Belgian Tripel
BJCP 2008 – 18C
Batch Size:
10.00 gallons
Brew Date:
January 1, 2010
Statistics
Attenuation:
100% Apparent – 81.9% Real
Info:
Light color, malty flavor. For pilsners, lagers.
Info:
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
Info:
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
Fermentables
Hops
| Amount |
Hop |
Time |
Use |
Form |
AA |
| 1.00 ounces | Magnum | 60 minutes | Boil | Pellets | 12.5% |
| 1.00 ounces | Golding | 10 minutes | Boil | Leaf | 4.5% |
| 2.00 ounces |
Total Hop Weight |
Non-Fermentables
| Amount |
Non-Fermentable |
Type |
Use |
Time |
| 1 tsp | Irish Moss | Spice | Boil | 15 minutes |
Yeasts
| Name |
Lab/Manufacturer |
Product ID |
Form |
| Trappist Ale | White Labs | WLP500 | Liquid |
Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
10.00 gallons
Boil Volume:
12.00 gallons
Evaporation Rate:
9.00% per hour
Mash Tun Volume:
10.00 gallons
Mash Tun Weight:
9.00 pounds
Mash Tun Specific Heat:
0.30 cal/gram per °C
Trub Chiller Loss:
1.00 gallons
Notes:
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out
Mash Steps
| # |
Name |
Type |
Time |
Temp. |
| 1 | Mash In | Infusion | 75 minutes | 150° F |
Fermentation and Aging
Secondary:
7 days @ 70° F
General Info
This will be the first beer I make where I will not be cleaning any of the equipment with Oxyclean. Instead, I'll be using PBW. Why? Some members of my brew club have noticed what they call a "house flavor" to many (if not all) of my brews they've tasted.
At a BJCP study session, it was identified that the Oxyclean I've been using to soak my gunk-encrusted carboys in my be contributing to the "house flavor" due it its fragrance. Therefore, everything that touches this brew will be thoroughly soaked and scrubbed with PBW. If the "house flavor" shows up in this one, it's back to the drawing board. We'll see (January 1, 2010).
Great news! I brought a sample of this to our April officer's meeting and no one there could detect the "house flavor" - it looks like the Oxyclean was the the culprit (April 1, 2010).
Did a side-by-side with the St. Bernadus Tripel. The general consensus:
- Color is about the same
- Timothy is much clearer (albeit from a keg vs. a bottle with sediment)
- St. Bernardus has a sweeter palate - Timothy is drier
- Phenolic and ester aromas are comparable
- Timothy is "fresher"
- Carbonation is comparable
All in all, I believe this is the recipe and the procedure for this beer. If "beer people" say I love the esters from this and other aficionados cannot tell which is the authentic Belgian and which is mine, you gotta go with it. A keeper for sure.
Procedure
- Single infusion mash at 149°F for 90 minutes.
- Sparge with 170°F water.
- 90 minute boil.
- Add hops according to schedule.
- Cool wort.
- Pitch yeast at 64°F from starter.
- Primary ferment one week, raising to a temperature 71°F by the end, adding sucrose when primary fermentation begins to slow.
- Transfer to secondary.
- Lager for at least 4 weeks at 37°F. Longer is better.
- Carbonate to 3.4 volumes.
