Belgian Tripel – All Grain


General Info

After entering the last batch into a contest, the comments I received back included suggestions to "up the malt backbone" or something to that effect.  To that end, I reduced the pils by 1.5 pounds and added 1.5 pounds of Munich.


Brewed on a wickedly cold day (10°F). Purposely omitted the sugar addition in favor of adding it as fermentation begins to slow - probably around the fourth day in primary.  That'll give the little yeasties a treat as they wind down.  Thus, the OG here is caclulated at 68% efficiency.  Also, I'm trying to keep the fermentation temperature above 70.  It's in a warm bathroom wrapped in a down blanket (December 14, 2008).

Fermentation temperature has been a constant 71°F. Added the 2.5 lbs of sucrose (I made a syrup) three days into fermentation. By the fifth day, fermentation is noticably slower and the yeast has begun to flocculate (December 19, 2008).

Malts and Grains

Amount Malt/Grain %
11.50 pounds Belgian Plisen Malt 85.2%
0.25 pounds Belgian Aromatic Malt 1.9%
0.25 pounds German Wheat Malt Light 1.9%
1.50 pounds German Light Munich Malt 11.1%
13.50 pounds Total Grain Weight 100%


Amount Adjunct
2.50 pounds Sucrose (Table Sugar)


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


Amount Hop Time AA
1.25 ounces Super Golding 60 min 7.0%
0.50 ounces Saaz 10 min 3.5%
1.75 ounces Total Hop Weight


Name Lab/Manufacturer Form Amount
Abbey Ale (WLP530) White Labs Liquid Pitch onto yeast cake

Mash Infusion

Step Description Temp. Time
Infusion 149° F 90 min.
Sparge 168° F 30 min.


  • Single infusion mash at 149°F for 90 minutes.
  • Sparge with 5 gallons of 170°F water.
  • 90 minute boil.
  • Add hops according to schedule.
  • Cool wort.
  • Pitch yeast at 64°F from starter made at least 24 hours earlier.
  • 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 45°F. Longer is better.
  • Carbonate to 3.4 volumes.

Fermentation and Aging

21 days @ 71° F
7 days @ 66° F
48 days @ 65° F

Timothy’s Tripel

Date Brewed:  

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: 1.083 / 20° P    
Mash PH:      
Boil PH:      

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