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Maple Ginger Tripel KJG
Belgian Tripel • Extract • 5.5 gal
Used maple sap so syrup content is estimate
April 12, 2015 pm 04:28pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.5 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.
- 2.5 oz
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.
-
Wyeast 1388 Belgian Strong Ale™
Wyeast 1388 Belgian 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
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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