Belgian Tripel – All Grain

Statistics

Comments

Basement was too cool (~65°!). Fermentation all but ceased. Brought the carboy upstairs to warm up and continue attenuation at 70° (July 27, 2008).

Malts and Grains

Amount Malt/Grain %
13.00 pounds Belgian Plisen Malt 82.5%
0.25 pounds Belgian Aromatic Malt 1.6%
0.25 pounds German Wheat Malt Light 1.6%
13.50 pounds Total Grain Weight 85.7%

Adjuncts

Amount Adjunct %
2.25 pounds Sucrose (Table Sugar) 14.3%
2.25 pounds Total Adjunct Weight 14.3%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp Gypsum 60 minutes
1/4 tsp Irish Moss 15 minutes

Hops

Amount Hop Time AA
0.65 ounces Magnum 60 min 13.6%
0.25 ounces Sterling 5 min 6.0%
0.90 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Abbey Ale (WLP530) White Labs Liquid 1000 ml. starter

Mash Infusion

Step Description Temp. Time
Insfusion 149° F 60 min.
Sparge 170° F 20 min.

Procedure

  • Single infusion mash at 149°F for 90 minutes.
  • Batch sparge with 5 gallons of 170°F water.
  • 90 minute boil. Add adjuncts at beginning of boil.
  • Add hops according to schedule.
  • Cool wort.
  • Pitch yeast from starter made at least 24 hours earlier.
  • Primary ferment one week.
  • Lager for at least 4 weeks. Longer is better.

Fermentation and Aging

Primary:
7 days @ 66° F
Secondary:
7 days @ 66° F
Age:
60 days @ 65° F

Timothy’s Tripel

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 4.5    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 3.9    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 5.5    
Post-Boil Amount: 5    
Boil Time: 60    
OG: 1.088 / 21.1° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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