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Tripel

Tripel

Belgian Tripel • All Grain • 5.0 gal

Berty

My first Tripel

November 7, 2006 pm 03:26pm

0.0/5.0 0 ratings

Ingredients (All Grain5.0 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

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