Belgian Tripel – All Grain

Statistics

General Info

This will be the first beer I make where I will not be cleaning any of the equipment with Oxyclean. Instead, I'll be using PBW. Why? Some members of my brew club have noticed what they call a "house flavor" to many (if not all) of my brews they've tasted.

At a BJCP study session, it was identified that the Oxyclean I've been using to soak my gunk-encrusted carboys in my be contributing to the "house flavor" due it its fragrance. Therefore, everything that touches this brew will be thoroughly soaked and scrubbed with PBW. If the "house flavor" shows up in this one, it's back to the drawing board. We'll see (January 1, 2010).

Great news! I brought a sample of this to our April officer's meeting and no one there could detect the "house flavor" - it looks like the Oxyclean was the the culprit (April 1, 2010).

Did a side-by-side with the St. Bernadus Tripel. The general consensus:

  • Color is about the same
  • Timothy is much clearer (albeit from a keg vs. a bottle with sediment)
  • St. Bernardus has a sweeter palate - Timothy is drier
  • Phenolic and ester aromas are comparable
  • Timothy is "fresher"
  • Carbonation is comparable
All in all, I believe this is the recipe and the procedure for this beer. If "beer people" say I love the esters from this and other aficionados cannot tell which is the authentic Belgian and which is mine, you gotta go with it. A keeper for sure. 

Comments

Made a syrup with five pounds of granulated cane sugar in 1/3 gallon water. Boiled 20 minutes to concentrate and cooled. Added to the primary fermenter on the fourth day (January 4, 2009).

Fermentation temps ran from 70°F at pitch to nearly 77°F at high krausen. Resulting aroma is appropriately estery, with all of the characteristics you would expect: pear notes, some apple, and pepper. My plan is to bottle at least a case for aging and competitions (April 1, 2010).

Malts and Grains

Amount Malt/Grain %
16.00 pounds German Pilsen Malt (2-Row) 60.4%
10.00 pounds American Pale Malt (2-Row) 37.7%
0.50 pounds Belgian Aromatic Malt 1.9%
26.50 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
5.00 pounds Sucrose (Table Sugar)

Non-Fermentables

Amount Non-Fermentable Time
1 tsp Irish Moss 15 minutes

Hops

Amount Hop Time AA
1.00 ounces Magnum 60 min 12.5%
1.00 ounces Golding 10 min 4.5%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Trappist Ale White Labs WLP500 2000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

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

Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile Denver, Colorado

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 and Aging

Primary:
7 days @ 70° F
Secondary:
7 days @ 70° F
Lager:
42 days @ 37° F

Timothy’s Tripel

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 8.8                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 10.2    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.4    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: