Belgian Tripel
BJCP 2008 – 18C
Batch #:
2017-18
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
October 1, 2017
Statistics
OG:
1.090 21.6° P
FG:
1.000 0° P
Real Extract:
3.9° P
Attenuation:
100% Apparent – 81.9% Real
Color:
5.1SRM
IBU:
29.5
BU/GU:
0.33
ABV:
10.8%
ABW:
9.4%
Calories:
284 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 8.75 pounds | Belgian Plisen Malt | 50.5% |
| 5.25 pounds | Scottish Golden Promise | 30.3% |
| 0.31 pounds | Belgian Aromatic Malt | 1.8% |
| 0.25 pounds | Flaked Oats | 1.4% |
| 0.25 pounds | Flaked Wheat | 1.4% |
| 2.50 pounds | Sucrose (Table Sugar) | 14.4% |
| 17.31 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.50 ounces | Magnum | 60 minutes | Boil | Pellets | 12.8% | |
| 0.75 ounces | Saaz | 10 minutes | Boil | Leaf | 3.5% | |
| 1.25 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 0.25 tsp | Super Moss | Fining | Boil | 10 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
Hop Utilization:
100%
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 | Time | Temp. | |
|---|---|---|---|---|
| 1 | Mash In | Infusion | 75 minutes | 150° F |
Fermentation and Aging
Primary:
2 days @ 64° F
Secondary:
7 days @ 70° F
General Info
Target 1.065 OG at pitch. 1.085 OG figure is with sugar.
Procedure
- Single infusion mash at 149°F for 60 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.
Special Procedures
Make a syrup with granulated cane sugar in 1/6 gallon water. Boil 20 minutes to concentrate and cool. Add to the primary fermenter on the third or fourth day.
