Belgian Tripel – All Grain

Statistics

Comments

Brew day OG was 1.074. Sugar should boost OG to 1.088 target.

Make a syrup with five pounds of granulated cane sugar in 1/3 gallon water. Boil 20 minutes to concentrate and cooled. Add to the primary fermenter on the fourth day.

Malts and Grains

Amount Malt/Grain %
17.00 pounds German Pilsen Malt (2-Row) 60.7%
10.00 pounds Belgian Plisen Malt 35.7%
0.50 pounds German Light Munich Malt 1.8%
0.50 pounds Belgian Aromatic Malt 1.8%
28.00 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 Saaz 10 min 5.1%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Belgian Ardennes Wyeast 3522 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: 9.3                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 10.1    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.4    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: