Belgian Tripel – All Grain

Statistics

General Info

Recipe by Kelly Kruegel. Will be blended with other brewers making the same beer into a 70 gallon barrel that previously housed a Cabernet. Will be interesting...

Added sugar as a syrup four days into primary.

Entered the barrel in May 2011, exited in January 2012. 

Bottled half the batch in 750ml Belgian style bottles with natural carbonation. The other half of the batch will be split between 12 ounce bottles and a keg (January 17, 2012).

Malts and Grains

Amount Malt/Grain %
22.50 pounds German Pilsen Malt (2-Row) 88.2%
2.50 pounds American Wheat Malt 9.8%
0.50 pounds Belgian Aromatic Malt 2%
25.50 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
2.50 pounds Sucrose (Table Sugar)

Hops

Amount Hop Time AA
1.50 ounces Magnum 90 min 14.0%
1.50 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
Belgian Golden Ale White Labs WLP570 2000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash 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

Monk with a Woody

Date Brewed:  
Brewer/Assistant:  



Brew Day Data

  Target Actual Notes
Strike Water Amount: 8.5    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 7.9    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.076 / 18.4° P    
Mash PH:      
Boil PH:      
       
       
       
       
       
       
       
       
       
       

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