Belgian Tripel
BJCP 2008 – 18C
Batch #:
2016-10
Batch Size:
5.00 gallons
Boil Time:
90 min
Brew Date:
October 10, 2016
Statistics
OG:
1.090 21.6° P
FG:
1.000 0° P
Real Extract:
3.9° P
Attenuation:
100% Apparent
81.9% Real
81.9% Real
Color:
6.4SRM
IBU:
25.3
BU/GU:
0.28
ABV:
10.8%
ABW:
9.4%
Calories:
284 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 9.50 pounds | Belgian Plisen Malt | 56.5% |
| 4.50 pounds | Belgian Pale Ale Malt | 26.8% |
| 0.30 pounds | Belgian Aromatic Malt | 1.8% |
| 2.50 pounds | Sucrose (Table Sugar) | 14.9% |
| 16.80 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 0.45 ounces | Bravo | 60 minutes | Boil | Leaf | 15.4% | |
| 0.45 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 |
|---|---|---|---|
| Trappist Ale | White Labs | WLP500 | Liquid |
Equipment Profile 8 Gallon/28 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun
Batch Size:
5.00 gallons
Boil Volume:
6.50 gallons
Evaporation Rate:
11.00% 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
Top Up Water:
0.00 gallons
Trub Chiller Loss:
0.50 gallons
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 @ 68° F
Secondary:
7 days @ 72° F
Procedure
- Single infusion mash at 149°F for 90 minutes.
- 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 the granulated cane sugar in 1 quart of water. Boil 20 minutes to concentrate and cool. Added to the primary fermenter on the fourth day of fermentation.
