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Belgian Tripel
BJCP 2015 – 26C
Batch Size:
11.00 gallons
Brew Date:
March 12, 2021
Statistics
Attenuation:
89.7% Apparent – 73.5% Real
Fermentables
| Amount |
Fermentable |
% of Grist |
| 15.00 pounds |
Pilsen Dingemans |
47.1% |
| 10.00 pounds |
Base Proximity |
31.4% |
| 5.00 pounds |
Dextrose Briess |
15.7% |
| 0.75 pounds |
Acidulated Weyermann |
2.4% |
| 0.75 pounds |
Aromatic Malt Dingemans |
2.4% |
| 0.36 pounds |
Dextrose |
1.1% |
| 31.86 pounds
| Total Fermentable Weight
| 100%
|
Hops
| Amount |
Hop |
Time |
Use |
Form |
AA |
| 2.75 ounces | Magnum | 60 minutes | Boil | Pellet | 10.8% |
| 1.00 ounces | Saaz | 10 minutes | Boil | Pellet | 3.0% |
| 3.75 ounces |
Total Hop Weight |
Non-Fermentables
| Amount |
Non-Fermentable |
Type |
Use |
Time |
| 1.00 g | Calcium Chloride (CaCl2) | Water Agent | Mash | 0 minutes |
| 2.00 g | Epsom Salt (MgSO4) | Water Agent | Mash | 0 minutes |
| 1.00 g | Gypsum (CaSO4) | Water Agent | Mash | 0 minutes |
| 11.00 ml | Lactic Acid | Water Agent | Mash | 0 minutes |
| 1.00 g | Calcium Chloride (CaCl2) | Water Agent | Sparge | 0 minutes |
| 1.00 g | Epsom Salt (MgSO4) | Water Agent | Sparge | 0 minutes |
| 1.00 g | Gypsum (CaSO4) | Water Agent | Sparge | 0 minutes |
| 4.00 ml | Lactic Acid | Water Agent | Sparge | 0 minutes |
Yeasts
| Name |
Lab/Manufacturer |
Product ID |
Form |
| Canadian/Belgian Ale | Wyeast | 3864 | Liquid |
| Trappist High Gravity | Wyeast | 3787 | Liquid |
Equipment Profile Geoff's Electric Equipment
Batch Size:
11.00 gallons
Boil Volume:
12.18 gallons
Evaporation Rate:
2.46% per hour
Trub Chiller Loss:
0.26 gallons
Mash Profile Single Infusion - High Fermentability
Mash Steps
| # |
Name |
Type |
Time |
Temp. |
| 1 | Temperature | Temperature | 60 minutes | 149° F |
Fermentation and Aging
Secondary:
9 days @ 72° F
General Info
Gravity at pitch should be ~ 1.064 (prior to sugar). Make a syrup with sugar in .75 quarts of water. Boil 20 minutes to concentrate and cool. Add to the primary fermenter on the fourth day.