Timothy’s Tripel
Specifics
General Information
Method: All Grain

Target 1.065 OG at pitch. 1.085 OG figure is with sugar.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
5.00 pounds Sucrose (Table Sugar)  
Non-Fermentables
1 tsp Irish Moss @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Trappist Ale
Manufacturer: White Labs
Product ID: WLP500
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 65–72°F
Amount: 4000 ml
Equipment Profile

Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.00 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile

Single Infusion Mash, Light Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile

Highlands Ranch, Colorado

Calicum: 31.4 ppm
Bicarbonate: 56.9 ppm
Sulfate: 41.1 ppm
Chloride: 0.9 ppm
Sodium: 27.0 ppm
Magnesium: 3.5 ppm
PH: 5.4%
Notes:

Filtered through standard charcoal system.

Procedure
  • Single infusion mash at 149°F for 60 minutes.
  • Sparge with 170°F water.
  • 90 minute boil.
  • Add hops according to schedule.
  • Cool wort.
  • Pitch yeast at 64°F from starter.
  • Primary ferment one week, raising to a temperature 71°F by the end, adding sucrose when primary fermentation begins to slow.
  • Transfer to secondary.
  • Lager for at least 4 weeks at 37°F. Longer is better.
  • Carbonate to 3.4 volumes.
Special Procedures

Make a syrup with five pounds of granulated cane sugar in 1/3 gallon water. Boil 20 minutes to concentrate and cool. Add to the primary fermenter on the third or fourth day.

Fermentation
Primary: 2 days @ 64° F
Secondary: 7 days @ 70° F
Lager: 42 days @ 37° F
print logprint default Output to Beer XML
Bottle Label
More BrewBlogs
Timothy’s Tripe... Sep 24, 2017
Le Reveillon Aug 27, 2017
Le Reveillon des Gnom... Aug 27, 2017
Dark Matter Jul 30, 2017
Fra-gee-lay Jul 30, 2017
Salacious Specks Jul 30, 2017
Fetchez la Vache Jun 25, 2017
Alternate Universe Jun 25, 2017
<< <  More  [1] 2 3 4 5 > >>
Brew Status