Timothy’s Tripel
Specifics
Reference
Style:
Brew Date: January 16, 2011
Yield: 10 gallons
Reference
Color (SRM/EBC):
5.5/10.8
Bitterness (Calc): 24.3 IBU (Rager)
BU/GU: 0.28
Calories: 283 (12 ounces)
Conditioning: Keg
ABV: 10.7%
ABW: 8.3%
Batch No: 01-2011
OG: 1.088
OG (Plato): 21.12° P
Target OG: 1.088
FG: 1.008
FG (Plato): 2.05° P
Target FG: 1.008
Real Extract: 5.5° P
App. Atten.: 90.3%
Real Atten.: 74%
General Information
Method: All Grain
Comments

Brew day OG was 1.074. Sugar should boost OG to 1.088 target.

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

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: Belgian Ardennes
Manufacturer: Wyeast
Product ID: 3522
Type: Wheat
Flocculation: High
Attenuation: 74%
Temperature Range: 65–85°F
Amount: 2000 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
PPG: 26.8 Efficiency: 75.8%
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

Denver, Colorado

Calicum: 31.5 ppm
Bicarbonate: 104 ppm
Sulfate: 50.8 ppm
Chloride: 23.5 ppm
Sodium: 21.4 ppm
Magnesium: 8.5 ppm
PH: 7.8%
Procedure
  • Single infusion mash at 149°F for 90 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.
Fermentation
Primary: 7 days @ 70° F
Secondary: 7 days @ 70° F
Lager: 42 days @ 37° F
print logprint default Output to Beer XML
Bottle Label
Awards & Competitions
Entry Name: Timothy’s Tripel
Competition: Gnarly Barley
Date: Jul 30, 2011
Style: Belgian Tripel
Place: 1st (Gold)
Entry Name: Timothy’s Tripel
Competition: Big Beers Homebrew Competition
Date: Jan 6, 2012
Style: Belgian Tripel
Place: 3rd (Bronze)
Entry Name: Timothy’s Tripel
Competition: Peterson AFB Homebrew Competition
Date: Feb 11, 2012
Style: Belgian Tripel
Place: 3rd (Bronze)
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