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Belgian Tripel • All Grain • 23 L
September 19, 2001 pm 04:59pm
0.0/5.0 0 ratings
Ingredients (All Grain, 23 L)
- 5 kg
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 2.2 kg
Belgian Pale
Belgian Pale
Fully modified and is easily converted.
- 0.55 kg
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.49 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.14 kg
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.103 kg
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- 0.28 kg
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.
- 19 g
Brewers Gold - 9.0 AA% pellets; boiled 60 min
Brewers Gold
Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor
- 9 g
Styrian Goldings - 6.0 AA% pellets; boiled 15 min
Styrian Goldings
Mild, pleasant.
-
Wyeast 1762 Belgian Abbey II™
Wyeast 1762 Belgian Abbey II™
High gravity yeast with distinct warming character from ethanol production. Slightly fruity with dry finish.
Style (BJCP)
Category: 18 - Belgian Strong Ale
Subcategory: C - Belgian Tripel
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.082 | 1.075 - 1.085 |  |
| Terminal Gravity: | 1.013 | 1.008 - 1.014 | |
| Color: | 14.4 SRM | 4.5 - 7 | |
| Alcohol: | 9.1% ABV | 7.5% - 9.5% | |
| Bitterness: | 24.6 IBU | 20 - 40 | |
Discussion
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