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Oventop Tripel
Belgian Tripel • All Grain • 31 gal
a Belgian tripel that will not disappoint.
July 18, 2015 pm 10:03pm
0.0/5.0 0 ratings
Ingredients (All Grain, 31 gal)
- 74 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 3 lbs
White Wheat Malt
White Wheat Malt
Weizens. Improves head retention in all beers. Contributes spicy flavor. Protein rest required.
- 8 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 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.
- 6.0 oz
Styrian Goldings - 6.0 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- 3 oz
Styrian Goldings - 6.0 AA% pellets; boiled 15 min
Styrian Goldings
Mild, pleasant.
- 3 oz
Citra® - 12.0 AA% pellets; boiled 1 min
Citra®
Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.
- 2 oz
Orange Peel (dried) - 1 minute before end of boi (omitted from calculations)
Orange Peel (dried)
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
-
White Labs WLP545 Belgian Strong Ale
White Labs WLP545 Belgian Strong Ale
From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and seasonal beers.
Notes
90 minute boil. Use soft water (low mineral water) Irish Moss last 10 minutes of the boil. Bottle with very high carbonation (up to 3 volumes of CO2) . Add 2 oz dried sweet orange peel 1 minute before end of boil. Age for at least 6 months. Ferment at 65F. Step mash at 122F and 153 F.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: C - Belgian Tripel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.082 | 1.075 - 1.085 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.014 | |
| Color: | 6.5 SRM | 4.5 - 7 | |
| Alcohol: | 9.4% ABV | 7.5% - 9.5% | |
| Bitterness: | 30.4 IBU | 20 - 40 | |
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