Belgian Tripel – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
12.00 pounds Belgian Plisen Malt 90.6%
0.25 pounds Belgian Aromatic Malt 1.9%
1.00 pounds German Wheat Malt Light 7.5%
13.25 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
2.50 pounds Sucrose (Table Sugar)

Non-Fermentables

Amount Non-Fermentable Time
1 tsp Gypsum 60 minutes
1/4 tsp Irish Moss 15 minutes

Hops

Amount Hop Time AA
1.75 ounces Styrian Golding 60 min 5.0%
0.50 ounces Saaz 10 min 3.5%
2.25 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Abbey Ale (WLP530) White Labs Liquid 1000 ml. starter

Procedure

  • Single infusion mash at 149°F for 90 minutes.
  • Sparge with 5 gallons of 170°F water.
  • 90 minute boil.
  • Add hops according to schedule.
  • Cool wort.
  • Pitch yeast at 64°F from starter made at least 24 hours earlier.
  • 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 45°F. Longer is better.
  • Carbonate to 3.4 volumes.

Fermentation and Aging

Primary:
7 days @ 66° F
Secondary:
7 days @ 66° F
Age:
60 days @ 65° F