Belgian Tripel
BJCP 2008 – 18C
Batch #:
2011-01
Batch Size:
10.00 gallons
Boil Time:
90 min
Brew Date:
January 16, 2011
Statistics
OG:
1.090 21.6° P
FG:
1.010 2.6° P
Real Extract:
6° P
Attenuation:
88% Apparent
72.2% Real
72.2% Real
Color:
5.5SRM
IBU:
24.3
BU/GU:
0.27
ABV:
10.5%
ABW:
8.3%
Calories:
290 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 17.00 pounds | German Pilsen Malt (2-Row) | 51.5% |
| 10.00 pounds | Belgian Plisen Malt | 30.3% |
| 0.50 pounds | German Light Munich Malt | 1.5% |
| 0.50 pounds | Belgian Aromatic Malt | 1.5% |
| 5.00 pounds | Sucrose (Table Sugar) | 15.2% |
| 33.00 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Magnum | 60 minutes | Boil | Pellets | 12.5% | |
| 1.00 ounces | Saaz | 10 minutes | Aroma | Leaf | 5.1% | |
| 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 |
|---|---|---|---|
| Belgian Ardennes | Wyeast | 3522 | 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:
7 days @ 70° F
Secondary:
7 days @ 70° F
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.
