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Monastery Nectar
Belgian Tripel • All Grain • 10 gal
After a few of these, you might end up wanting to don a robe and head to Belgium!
December 23, 2001 pm 09:53pm
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Ingredients (All Grain, 10 gal)
- 25 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- .25 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- .25 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .25 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 4 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 1 1/4 oz
Northern Brewer - 8.0 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
East Kent Goldings - 5.0 AA% pellets; boiled 15 min
East Kent Goldings
Mild, slightly flowery.
- 1/2 oz
Hallertauer Tradition - 6.0 AA% pellets; boiled 1 min
Hallertauer Tradition
Fine, 'Noble'.
-
Wyeast 1762 Belgian Abbey II™
Wyeast 1762 Belgian Abbey II™
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: C - Belgian Tripel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.083 | 1.075 - 1.085 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.014 | |
| Color: | 6.3 SRM | 4.5 - 7 | |
| Alcohol: | 9.2% ABV | 7.5% - 9.5% | |
| Bitterness: | 26.0 IBU | 20 - 40 | |
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