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Kloot Sac Tripple
Belgian Tripel • All Grain • 7 gal
During the 2nd ferment add 3 oz of Saaz, 5 oz of toasted and cracked coriander and 3.5 oz of toasted cracked black pepper. Dry hop for 2 weeks.
November 24, 2005 pm 12:33pm
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Ingredients (All Grain, 7 gal)
- 11.25 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 11.25 lbs
German 2-row Pils
German 2-row Pils
- .75 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 1 lbs
Candi Sugar Clear
Candi Sugar Clear
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1 lbs
Candi Sugar Amber
Candi Sugar Amber
Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
- 1 oz
Organic Hallertau - 8.0 AA% pellets; boiled 60 min
Organic Hallertau
Commonly used for aroma variety.
- 1 oz
Goldings - 5.0 AA% pellets; boiled 15 min
Goldings
Mild. Slightly flowery.
- .71 oz
Saaz - 4.3 AA% pellets; boiled 1 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 1214 Belgian Abbey™
Wyeast 1214 Belgian Abbey™
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: C - Belgian Tripel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.088 | 1.075 - 1.085 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.014 | |
| Color: | 13.0 SRM | 4.5 - 7 | |
| Alcohol: | 9.9% ABV | 7.5% - 9.5% | |
| Bitterness: | 30.7 IBU | 20 - 40 | |
Discussion
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