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A Tripel Do You Good
Belgian Tripel • All Grain • 5.5 gal
by Al Boyce - based on Steve Piatz Tripel recipe
March 28, 2004 am 07:25am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 15 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
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 1.0 oz
Hallertau - 4.5 AA% pellets; boiled 90 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Hallertau - 4.5 AA% whole; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 tsp
Gypsum - (omitted from calculations)
Gypsum
- 2 tsp
Chalk - (omitted from calculations)
Chalk
- 1 tsp
Phosphoric acid (sparge) - (omitted from calculations)
Phosphoric acid (sparge)
-
Wyeast 1214 Belgian Abbey™
Wyeast 1214 Belgian Abbey™
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Notes
Mash: 122F for 15 minutes 150F for 60 minutes 90-minute boil 1 tsp Irish Moss - 15 min. Ferment: Primary: 80F 7 days Secondary: 80F 21 days Bottle condition
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: C - Belgian Tripel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.087 | 1.075 - 1.085 |  |
| Terminal Gravity: | 1.017 | 1.008 - 1.014 | |
| Color: | 4.9 SRM | 4.5 - 7 | |
| Alcohol: | 9.2% ABV | 7.5% - 9.5% | |
| Bitterness: | 21.3 IBU | 20 - 40 | |
Discussion
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