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Nick's Tripel
Belgian Tripel • All Grain • 5 gal
I brewed this batch on Halloween 2009, and it is still aging at the moment but from initial samples I think it will turn out well. I mashed at 152 degrees for 1 hour. My OG was 1.081, and FG is 1.011, and it had reached 1.012 after only 3 days. I'll post a review after I try it in a month or 2.
December 12, 2009 pm 09:34pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 10.00 lbs
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 0.5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 0.25 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- 0.5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 0.75 lbs
Belgian Wheat Malt
Belgian Wheat Malt
Malted wheat for use in Wheat beers.
- 1.75 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.
- 1.25 oz
Styrian Goldings - 4.8 AA% pellets; boiled 60 min
Styrian Goldings
Mild, pleasant.
- .5 oz
Hallertau - 3.7 AA% pellets; boiled 15 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 0.50 oz
Czech Saaz - 3.9 AA% pellets; boiled 1 min
Czech Saaz
Very mild. 'Noble'.
-
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: | 1.081 | 1.075 - 1.085 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.014 | |
| Color: | 8.5 SRM | 4.5 - 7 | |
| Alcohol: | 9.0% ABV | 7.5% - 9.5% | |
| Bitterness: | 30.0 IBU | 20 - 40 | |
Discussion
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