Belgian Tripel – All Grain

Statistics

General Info

Tracking back a bit with the recipe here - using the Ardennes yeast again.

Comments

Mashed at 149°F for 90 minutes. PH was 6.0 in mash. Adjusted to 5.6 with 1/2 ounce of lactic acid. Could probably stand 3/4 ounce.

Candi sugar consisted of 1 lb. "Simplicity" and 1 lb. Cascade Candi Sugar.

Malts and Grains

Amount Malt/Grain %
13.00 pounds German Pilsen Malt (2-Row) 48.1%
13.00 pounds American Pale Malt (2-Row) 48.1%
0.50 pounds German Light Munich Malt 1.9%
0.50 pounds Belgian Aromatic Malt 1.9%
27.00 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
2.00 pounds Candi Sugar, Clear

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 3000 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 Highlands Ranch, Colorado

Fermentation and Aging

Primary:
14 days @ 72° F
Lager:
60 days @ 32° 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: 10.3    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.5    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: