Belgian Tripel – All Grain

Statistics

General Info

Annual New Year's Tripel brew.

Malts and Grains

Amount Malt/Grain %
16.00 pounds German Pilsen Malt (2-Row) 59.3%
10.00 pounds American Pale Malt (2-Row) 37%
1.00 pounds Belgian Aromatic Malt 3.7%
27.00 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
5.00 pounds Sucrose (Table Sugar)

Non-Fermentables

Amount Non-Fermentable Time
1/4 tsp Super Moss 15 minutes

Hops

Amount Hop Time AA
1.50 ounces Magnum 60 min 10.1%
1.50 ounces Hallertauer Gold 10 min 4.7%
3.00 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 Highlands Ranch, Colorado

Procedure

  • Single infusion mash at 149°F for 60 minutes.
  • Sparge with 170°F water.
  • 90 minute boil.
  • Primary ferment one week, raising to a temperature 71°F by the end, adding sucrose when primary fermentation begins to slow.
  • 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                                                                                                                 
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: