Timothy’s Tripel
Specifics
Reference
Style:
Brew Date: October 10, 2016
Yield: 5.5 gallons
Reference
Color (SRM/EBC):
6.4/12.6
Bitterness (Calc): 25.3 IBU (Rager)
BU/GU: 0.29
Calories: 274 (12 ounces)
Conditioning: Keg
ABV: 10.9%
ABW: 8.5%
Batch No: 10-2016
OG: 1.086
OG (Plato): 20.67° P
Target OG: 1.086
FG: 1.004
FG (Plato): 1.03° P
Target FG: 1.010
Real Extract: 4.58° P
App. Atten.: 95%
Real Atten.: 77.8%
Status: On Tap
General Information
Method: All Grain
Comments

Added 1.2 grams calcium chloride, 2.5 grams of baking soda. Mimic Ardennes water profile.

Added 4 ml of lactic acid.

Totally forgot aroma hops at 10 min. That's the variable that is missing on this one from previous incarnations.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
2.50 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: 2000 ml
Equipment Profile

8 Gallon/28 Liter Kettle and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 5.00 gallons Boil Volume: 6.50 gallons
Evaporation Rate: 11.00% per hour Mash Tun Dead Space: 0.25 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 0.50 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
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: 27.3 Efficiency: 76%
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 90 minutes.
  • 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 the granulated cane sugar in 1 quart of water. Boil 20 minutes to concentrate and cool. Added to the primary fermenter on the fourth day of fermentation.

Fermentation
Primary: 7 days @ 68° F
Secondary: 7 days @ 72° F
Lager: 28 days @ 34° F
print logprint default Output to Beer XML
Bottle Label
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