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Angus Tripel

Angus Tripel

Belgian Tripel • All Grain • 5.5 gal

gator

Actual 9.2 percent, Mash efficiency based on iodine test

January 26, 2003 am 11:42am

0.0/5.0 0 ratings

Ingredients (All Grain, 5.5 gal)

  • 4.50 lbs Belgian Pale

    Belgian Pale

    Fully modified and is easily converted.

  • 3.00 lbs Pacific Northwest Wheat

    Pacific Northwest Wheat

  • 2.00 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 1.00 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • 0.50 lbs Crystal Malt 10°L

    Crystal Malt 10°L

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales. Characteristics & Applications: • In contract to Brewers Malt, glassiness is a distinguishing characteristic of Caramel Malt. The glassy endosperm creates the desirable non-fermentable components giving true Caramel Malt the ability to contribute body (mouthfeel), foam foam retention, and extended beer stability, while contributing color and unique caramel flavor. • Caramel 10L is a roasted caramel malt that imparts golden color. • Use 3-7% for Pilsener-style beers for balance. • Use 5-15% to provide color, sweetness and color to light amber beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 1.00 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.

  • 1.00 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 1.00 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • 2.00 oz Hallertau - 4.5 AA% whole; boiled 60 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 1.00 oz Goldings - 5.0 AA% whole; boiled 60 min

    Goldings

    Mild. Slightly flowery.

  • 1.00 oz Sweet orange peel - (omitted from calculations)

    Sweet orange peel

  • 0.50 oz Corriander - (omitted from calculations)

    Corriander

  • 1.00 tsp Irish moss - (omitted from calculations)

    Irish moss

  • White Labs WLP500 Trappist Ale

    White Labs WLP500 Trappist Ale

    From one 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

Color wrong by calculator. "Calculator did not list" Added in 2 pounds of flaked oats into original grain bill total of 16lbs. floated corriander and orange peel in muslin @ last 10 min. and tossed in irish moss, then let rest 10 minutes after boil, cooled and rest another 30 min. transfer and leave behind trub. DON'T USE AIRLOCK (USE BURP TANK), after primary fermantation, siphon off into carboy and do a yeast wash (SAVE), mature beer for 1-3 weeks @ 32-40 degrees and the washed yeast in quart bottle. remove beer from fridge, let beer return to 77 degrees, make yeast starter out of washed yeast (24 hours prior), siphon beer off while straining and pitch starter for secondary process. I no alot of special tricks but this came from the Brasserie du Bocq brewing process for "Corsendonk Brewery Procedures" slightly modified by myself.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: C - Belgian Tripel

Range for this Style
Original Gravity: 1.077 1.075 - 1.085
Terminal Gravity: 1.015 1.008 - 1.014
Color: 31.4 SRM 4.5 - 7
Alcohol: 8.2% ABV 7.5% - 9.5%
Bitterness: 52.9 IBU 20 - 40

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