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Maple Ginger Tripel KJG

Maple Ginger Tripel KJG

Belgian Tripel • Extract • 5.5 gal

KevBrews

Used maple sap so syrup content is estimate

April 12, 2015  04:28pm

0.0/5.0 0 ratings

Ingredients (Extract5.5 gal)

  • .25 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • .1875 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 9 lbs CBW® Golden Light Powder (Dry Malt Extract);Briess

    CBW® Golden Light Powder (Dry Malt Extract);Briess

    Malty flavor. Characteristics & Applications: • CBW® Golden Light (Powder) is a dry, 100% pure malted barley extract made from 100% Briess malts 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. • All styles of extract beer, and to adjust the color, flavor and gravity of all grain beers.

  • 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.

  • .5 lbs Maple Syrup

    Maple Syrup

    Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.

  • 1.5 oz Goldings -5.0 AA% whole; boiled 60 min

    Goldings

    Mild. Slightly flowery.

  • .5 oz Goldings -5.0 AA% whole; boiled 15 min

    Goldings

    Mild. Slightly flowery.

  • .25 oz Saaz -5.0 AA% whole; boiled 1 min

    Saaz

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

  • 2.5oz Ginger (candied) -Threw into boil at about 45 min, moved over into primary (omitted from calculations)

    Ginger (candied)

    Ginger that is treated with sugar. It possesses an intriguing; sweet, spicy and pungent flavour.

  • Wyeast1388Belgian Strong Ale™

    Wyeast1388Belgian Strong Ale™

    Robust flavor yeast with moderate to high alcohol tolerance. Fruity nose and palate, dry, tart finish.

Style (BJCP)

Category: 18 -Belgian Strong Ale

Subcategory: C -Belgian Tripel

Range for this Style
Original Gravity: 1.080 1.075 -1.085
Terminal Gravity: 1.010 1.008 -1.014
Color: 11.3 SRM 4.5 -7
Alcohol: 9.2% ABV 7.5% -9.5%
Bitterness: 30.5 IBU 20 -40

Discussion

KevBrews

Lower OG than expected.

2015-04-12 7:11pm

Total guess on the maple syrup, since I used sap. I adjusted the amount of maple to work with the OG I ended up with.

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