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Tripppel J (And B)
Belgian Tripel • Extract • 4.75 gal
Using German Pils Malt Extract.
February 27, 2005 pm 01:35pm
0.0/5.0 0 ratings
Ingredients (Extract, 4.75 gal)
- 8 lbs
Munich Liquid; Alexanders
Munich Liquid; Alexanders
Often used in belgian specialty ales, Dusseldorf Altbier, and Northern German Altbier.
- 1 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 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.
- 1.5 oz
Amarillo® - 8.5 AA% pellets; boiled 55 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 0.5 oz
Amarillo® - 8.5 AA% pellets; boiled 30 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 2 oz
Fuggle - 4.8 AA% pellets; boiled 7 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1 oz
Bitter Orange Peel - (omitted from calculations)
Bitter Orange Peel
-
Wyeast 3787 Trappist High Gravity™
Wyeast 3787 Trappist High Gravity™
Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.
Notes
Brewed on 3/12/2005. OG Original Gravity is 1.075. 1-ish ounces of Amarillo for dryhopping. Gravity prior to racking into secondary is 1.012. Gives me an abv 8.3%. Holding at 68° F for 2 weeks and then cold condition for 3 weeks at 40° F prior to bottling. Initial sampling shows a nice fruity aroma and a dryish mouthfeel. This turned out to be a dark tripel. More along the lines of a "Grand Cru". Bottled on 5/2/2005. Terminal Gravity is 1.009. Looks like an abv of 8.7% (a bit noticeable in the aroma). Cold conditioning lasted 2 1/2 weeks.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: C - Belgian Tripel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.073 | 1.075 - 1.085 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.014 | |
| Color: | 8.9 SRM | 4.5 - 7 | |
| Alcohol: | 8.2% ABV | 7.5% - 9.5% | |
| Bitterness: | 74.9 IBU | 20 - 40 | |
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