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Lothlorien Mallorn Tripel
Belgian Tripel • All Grain • 5.5 gal
Brew 4 in the 2016 Tolkien series. Best of the brews so far. Spot on tripel fermented out very nicely and maintained citrus well
November 2, 2016 pm 07:47pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 14 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.
- 0.5 lbs
Special Aromatic Malt; Malteries Franco-Belges
Special Aromatic Malt; Malteries Franco-Belges
Specially designed for MFB’s Belgian brewers. Selected French 2-row barley undergoes a particular malting process which favors the development of a very pronounced malt aroma. This malt will lend a pleasant aromatic malt taste, reinforced by a soft and mellow mouthfeel.
- 1.0 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
Saaz - 5.0 AA% whole; boiled 60 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Saaz - 5.0 AA% whole; boiled 30 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 5 oz
Orange Peel - Actually Yuzu rind in vodka (omitted from calculations)
Orange Peel
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
- 3 oz
Orange juice - Actually yuzu juice added at flameout (omitted from calculations)
Orange juice
Adds sweet tangy citrus flavor.
-
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.
Notes
pH adjust to 5.3 1.25 quarts per lb grain for mash with 20 quart additional allowance for false bottom. dough in at 131 degrees F. 15 min at 131 30 min at 144 30 min at 155 15 min at 170 Sparge with 170 (pH adjusted with citric acid) Boil 60 min 1-quart starter made 24 hours before and pitched at 80 degrees F. Ferment at 70 degrees F. 1 week primary 4 weeks secondary prime for belgian tripel volumes.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: C - Belgian Tripel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.089 | 1.075 - 1.085 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.014 | |
| Color: | 4.5 SRM | 4.5 - 7 | |
| Alcohol: | 10.3% ABV | 7.5% - 9.5% | |
| Bitterness: | 24.2 IBU | 20 - 40 | |
Discussion
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