Belgian Tripel
BJCP 2008 – 18C
Batch #:
2008-36
Brew Date:
December 14, 2008
Cost:
9.04
Statistics
OG:
1.080 19.3° P
FG:
1.010 2.6° P
Real Extract:
5.6° P
Attenuation:
86.5% Apparent – 71% Real
Color:
6.2SRM
IBU:
30.9
BU/GU:
0.39
ABV:
9.6%
ABW:
7.3%
Calories:
259 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 11.50 pounds | Belgian Plisen Malt | 71.9% |
| 0.25 pounds | Belgian Aromatic Malt | 1.6% |
| 0.25 pounds | German Wheat Malt Light | 1.6% |
| 1.50 pounds | German Light Munich Malt | 9.4% |
| 2.50 pounds | Sucrose (Table Sugar) | 15.6% |
| 16.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.25 ounces | Super Golding | 60 minutes | Boil | Pellets | 7.0% | |
| 0.50 ounces | Saaz | 10 minutes | Boil | Pellets | 3.5% | |
| 1.75 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 Sparge Temp:
168°F
Ideal PH:
5.20
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Infusion | 90 minutes | 149° F | |
| 2 | Sparge | 30 minutes | 168° F |
Fermentation and Aging
Primary:
21 days @ 71° F
Secondary:
7 days @ 66° F
Age:
48 days @ 65° F
General Info
After entering the last batch into a contest, the comments I received back included suggestions to "up the malt backbone" or something to that effect. To that end, I reduced the pils by 1.5 pounds and added 1.5 pounds of Munich.
Procedure
- Single infusion mash at 149°F for 90 minutes.
- Sparge with 5 gallons of 170°F water.
- 90 minute boil.
- Add hops according to schedule.
- Cool wort.
- Pitch yeast at 64°F from starter made at least 24 hours earlier.
- 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 45°F. Longer is better.
- Carbonate to 3.4 volumes.
