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Belgian Triple
Belgian Tripel • All Grain • 6.5 gal
Making this weekend
April 20, 2011 am 11:54am
0.0/5.0 0 ratings
Ingredients (All Grain, 6.5 gal)
- 15 lbs
Pilsen Malt; Dingemans
Pilsen Malt; Dingemans
Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion.
- 2 lbs
Vienna Malt; Durst
Vienna Malt; Durst
Uses (beers): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.
- 2 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 oz
Newport - 9.8 AA% whole; boiled 60 min
Newport
Viewed as a high-bittering alpha hop.
- 1 oz
Amarillo® - 7.0 AA% whole; boiled 10 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 1 oz
Styrian Goldings - 4.0 AA% whole; boiled 5 min
Styrian Goldings
Mild, pleasant.
-
White Labs WLP510 Bastogne Belgian Ale Yeast
White Labs WLP510 Bastogne Belgian Ale Yeast
A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More 'clean' fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
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: | 1.012 | 1.008 - 1.014 | |
| Color: | 4.8 SRM | 4.5 - 7 | |
| Alcohol: | 8.9% ABV | 7.5% - 9.5% | |
| Bitterness: | 35.8 IBU | 20 - 40 | |
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