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Horses A** Belgian Tripel

Horses A** Belgian Tripel

Belgian Tripel : Extract : 5 gal

BillyJoeJimBob

All malt extract

December 4, 2012 at 04:12pm

0.0/5.0 0 ratings

Ingredients (Extract5 gal)

  • 6.6 lbs CBW® Golden Light Liquid (Malt Extract); Briess

    CBW® Golden Light Liquid (Malt Extract); Briess

    Malty flavor. Characteristics & Applications: • CBW® Golden Light is a liquid, 100% pure malted barley extract made from 100% Briess malt and water. • CBW® Golden Light can be used in the production of all extract beer styles and to adjust the color, flavor and gravity of all grain beers. • Advantages of using extract in a brewhouse include: o Save time. o Increase capacity/boost productivity. o Extends the brew size by adding malt solids to the wort. o Boost gravity. o Adjust color. o Improve body and head retention. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers.

  • 3.3 lbs Dry Extra Light Extract

    Dry Extra Light Extract

    For making very pale ales and lagers.

  • 1.5 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 1.3 oz Hallertau - 5.0 AA% pellets; boiled 60 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 0.3 oz Styrian Goldings - 5.0 AA% pellets; boiled 60 min

    Styrian Goldings

    Mild, pleasant.

  • 0.5 oz Saaz - 4.0 AA% pellets; boiled 15 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • Fermentis S-33 Safbrew S-33

    Fermentis S-33 Safbrew S-33

    A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high. Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v.Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

All Malt Extract

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: C - Belgian Tripel

Range for this Style
Original Gravity: 1.085 1.075 - 1.085
Terminal Gravity: 1.011 1.008 - 1.014
Color: 6.9 SRM 4.5 - 7
Alcohol: 9.7% ABV 7.50% - 9.50%
Bitterness: 38.9 IBU 20.00 - 40.00

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