Products
BeerTools Pro 2.1 Download (Linux)
$24.95 USD
BeerTools Pro 2.1 Download (macOS)
$24.95 USD
$3 USD
Belgian-Tripel-Style
Belgian Tripel • All Grain • 20 L
Water: 2,5 Lt/kg de malt, keep at 65ºC for 90 minutes. Sparge 7,4 Lt of water at 72ºC for 60 minutes Boil at 72ºC and filter. Add candi sugar with 15 mins left in the boil. Cool and pitch yeast. Corn sugar is used for bottle priming. Hold in primary fermentor for 10 days at 21 °C Transfer to secondary fermentor for 21 days. Allow to carbonate and age for 14 days.
June 24, 2013 am 11:21am
0.0/5.0 0 ratings
Ingredients (All Grain, 20 L)
- 6.25 kg
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 0.12 kg
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.70 kg
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.
- 7 g
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 41 g
Styrian Goldings - 4.4 AA% pellets; boiled 90 min
Styrian Goldings
Mild, pleasant.
- 13 g
Saaz - 4.7 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 20 g
Irish Moss - last 15 minutes (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Wyeast 3787 Trappist High Gravity™
Wyeast 3787 Trappist High Gravity™
Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.
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: | 6.1 SRM | 4.5 - 7 | |
| Alcohol: | 9.2% ABV | 7.5% - 9.5% | |
| Bitterness: | 36.7 IBU | 20 - 40 | |
Discussion
Post a Comment
Recently Added
Recently Reviewed
Special/Best/Premium Bitter : All Grain
Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...
20L strike and 25L boil? How long for the mash - 60mins?
2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison
Saison : All Grain
Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.
Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...
2024-10-26 7:15pm
Blonde Ale : All Grain
Does adding toasted bread to the mash affect outcome?
The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...
2024-10-26 7:05pm