Belgian Tripel – All Grain

Statistics

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.

Comments

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%

Adjuncts

Amount Adjunct
2.50 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
1.25 ounces Super Golding 60 min 7.0%
0.50 ounces Saaz 10 min 3.5%
1.75 ounces Total Hop Weight

Yeasts

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.

Procedure

  • 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

Primary:
21 days @ 71° F
Secondary:
7 days @ 66° F
Age:
48 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: