Belgian Tripel
BJCP 2008 – 18C
Batch #:
2008-19
Brew Date:
July 13, 2008
Tap Date:
October 10, 2008
Cost:
6.00
Statistics
OG:
1.090 21.6° P
FG:
1.010 2.6° P
Real Extract:
6° P
Attenuation:
88% Apparent – 72.2% Real
Color:
5.2SRM
IBU:
31
BU/GU:
0.34
ABV:
10.8%
ABW:
8.3%
Calories:
290 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 13.00 pounds | Belgian Plisen Malt | 82.5% |
| 0.25 pounds | Belgian Aromatic Malt | 1.6% |
| 0.25 pounds | German Wheat Malt Light | 1.6% |
| 2.25 pounds | Sucrose (Table Sugar) | 14.3% |
| 15.75 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.65 ounces | Magnum | 60 minutes | Boil | Pellets | 13.6% | |
| 0.25 ounces | Sterling | 5 minutes | Boil | Pellets | 6.0% | |
| 0.90 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp | Gypsum | Water Agent | Boil | 60 minutes |
| 1/4 tsp | Irish Moss | Spice | Boil | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| Abbey Ale | White Labs | WLP530 | Liquid |
Mash Profile Infusion
Ideal Grain Temp:
80°F
Ideal Tun Temp:
80°F
Ideal Sparge Temp:
168°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Insfusion | 60 minutes | 149° F | |
| 2 | Sparge | 20 minutes | 170° F |
Fermentation and Aging
Primary:
7 days @ 66° F
Secondary:
7 days @ 66° F
Age:
60 days @ 65° F
Procedure
- Single infusion mash at 149°F for 90 minutes.
- Batch sparge with 5 gallons of 170°F water.
- 90 minute boil. Add adjuncts at beginning of boil.
- Add hops according to schedule.
- Cool wort.
- Pitch yeast from starter made at least 24 hours earlier.
- Primary ferment one week.
- Lager for at least 4 weeks. Longer is better.
