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Sims Tripel
Belgian Tripel • Partial Mash • 24.5 L
Stepmash grains 54/65/70 and add sugars at the end of the boil to avoid darkening
January 9, 2003 pm 01:48pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 24.5 L)
- 6.0 kg
Australian Pale Malt
Australian Pale Malt
A principal ingredient of cask ales using heritage barleys.
- .5 kg
Australian Wheat Malt
Australian Wheat Malt
Malted wheat for use in Wheat beers.
- 0.08 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .5 kg
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 0.5 kg
Rice Flaked
Rice Flaked
Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners
- .5 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.
- 35 g
Hallertauer Hersbrucker - 6.1 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 15 g
Saaz - 8.5 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 10 g
Hallertau - 6.1 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 15 g
Czech Saaz - 3.4 AA% pellets; boiled 1 min
Czech Saaz
Very mild. 'Noble'.
- 15 g
Goldings - 5.3 AA% whole; boiled 1 min
Goldings
Mild. Slightly flowery.
- 5 g
caso4 - (omitted from calculations)
caso4
- 5 g
salt - (omitted from calculations)
salt
- 15 g
irish moss - (omitted from calculations)
irish moss
-
White Labs WLP530 Abbey Ale
White Labs WLP530 Abbey Ale
Used in two of the six Trappist breweries remaining in the world, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Notes
I've mixed the abbey yeast with an irish ale yeast 60/40 two starters. I've used this mix before with good results
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: | 1.016 | 1.008 - 1.014 | |
| Color: | 6.0 SRM | 4.5 - 7 | |
| Alcohol: | 8.9% ABV | 7.5% - 9.5% | |
| Bitterness: | 32.0 IBU | 20 - 40 | |
Discussion
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