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blonde hippie chick ale
Belgian Tripel • All Grain • 12 gal
this is one mean B@#ch
February 21, 2010 am 11:57am
0.0/5.0 0 ratings
Ingredients (All Grain, 12 gal)
- 12 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 10 lbs
English 2-row Pils
English 2-row Pils
Pilsner base malt.
- 1 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .5 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 2 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.
- 5 lbs
Honey
Honey
Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
- 2 oz
Challenger - 7.0 AA% pellets; boiled 75 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- .5 oz
Brambling Cross - 5.0 AA% pellets; boiled 10 min
Brambling Cross
Grandparent of Saxon and Viking, they have a unique toasty, buttery, slighly resiny aroma with some woody notes.
- 1 oz
Cascade - 5.5 AA% pellets; boiled 10 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Centennial - 9.1 AA% pellets; boiled 5 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 3 tbsp
Cinnamon (ground) - (omitted from calculations)
Cinnamon (ground)
Cinnamon is the dried bark of various laurel trees in the cinnamomun family. One of the more common trees from which Cinnamon is derived is the cassia. Ground cinnamon is perhaps the most common baking spice. Ground cinnamon is ground from long pieces of bark that are rolled, pressed, and dried.
- 5 tbsp
Corriander crushed - (omitted from calculations)
Corriander crushed
Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is ground or crushed. Coriander has a mild, distinctive taste similar to a blend of lemon and sage.
- 2 tbsp
Orange zest - (omitted from calculations)
Orange zest
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
- 5 tbsp
Orange Peel (dried) - (omitted from calculations)
Orange Peel (dried)
Has a fragrantt sweet odor and a subtle mild sweetness. One medium orange has about 3 tablespoons of grated peel.
- .5 oz
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
White Labs WLP550 Belgian Ale
White Labs WLP550 Belgian Ale
Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.
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: | 4.6 SRM | 4.5 - 7 | |
| Alcohol: | 9.0% ABV | 7.5% - 9.5% | |
| Bitterness: | 32.6 IBU | 20 - 40 | |
Discussion
wow
2010-02-21 7:48pm
just brewed this, and added 5 lbs of honey instead of 3 at flame out. My % efficiancy was 90% and brew ended up reading original gravity of 1.080 at 70 degrees. im looking at around 8.7 to 9 percent abv.
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