Tripel
Belgian Tripel • All Grain • 5.0 gal
My first Tripel
November 7, 2006 pm 03:26pm
Ingredients (All Grain, 5.0 gal)
- 8 lbs
German 2-row Pils
German 2-row Pils
- 3 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 2 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 lbs
White Table Sugar (Sucrose)
White Table Sugar (Sucrose)
Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
- 1.25 oz
Tettnanger - 4.8 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Czech Saaz - 3.8 AA% pellets; boiled 4 min
Czech Saaz
Very mild. 'Noble'.
- .25 tsp
Coriander crushed 4min - (omitted from calculations)
Coriander crushed 4min
- 1 oz
Orange peel - (omitted from calculations)
Orange peel
-
Wyeast 1214 Belgian Abbey™
Wyeast 1214 Belgian Abbey™
Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: C - Belgian Tripel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.078 | 1.075 - 1.085 | |
| Terminal Gravity: | 1.012 | 1.008 - 1.014 | |
| Color: | 5.3 SRM | 4.5 - 7 | |
| Alcohol: | 8.7% ABV | 7.5% - 9.5% | |
| Bitterness: | 28.5 IBU | 20 - 40 |
