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 96.3%
0.25 pounds Belgian Aromatic Malt 1.9%
0.25 pounds German Wheat Malt Light 1.9%
13.50 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
2.25 pounds Sucrose (Table Sugar)

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 149F for 90 minutes.
  • Batch sparge with 5 gallons of 170F 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
Str Water Amt: 4.5                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.1    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 6.7    
Post-Boil Amt: 5    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: