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Spotted Tongue Classic American Tripel
Belgian Tripel • All Grain • 5.5 gal
Inspired by results of mixing 1/2 keg of Classic American Pilsner to 1/2 keg of Belgian Saison, to be served at the upcoming NHC bash in Vegas.
June 7, 2004 pm 10:34pm
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Ingredients (All Grain, 5.5 gal)
- 14 lbs
American 6-row Pale
American 6-row Pale
Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.
- 1 lbs
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- 0.5 lbs
American Caramel 10°L
American Caramel 10°L
This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales.
- 4 lbs
Corn Grits
Corn Grits
Imparts a corn/grain taste. Use in American lagers.
- 1 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
Liberty - 5.2 AA% pellets; boiled 60 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 0.5 oz
Liberty - 5.2 AA% pellets; boiled 30 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 0.5 oz
Liberty - 5.2 AA% pellets; boiled 15 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
-
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
Double mash - boil 10% of malt with corn grits, add to main mash sitting at 120 protein rest to bring to 150, rest at 150 for 60 minutes.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: C - Belgian Tripel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.080 | 1.075 - 1.085 |  |
| Terminal Gravity: | 1.016 | 1.008 - 1.014 | |
| Color: | 6.2 SRM | 4.5 - 7 | |
| Alcohol: | 8.5% ABV | 7.5% - 9.5% | |
| Bitterness: | 30.7 IBU | 20 - 40 | |
Discussion
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