Belgian Tripel – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
13.00 pounds Belgian Plisen Malt 96.3%
0.25 pounds Belgian Aromatic Malt 1.9%
0.25 pounds British Wheat Malt 1.9%
13.50 pounds Total Grain Weight 100%

Adjuncts

Amount Adjunct
2.25 pounds Sucrose (Table Sugar)
0.00 pounds Honey (Clover)

Non-Fermentables

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

Hops

Amount Hop Time AA
0.65 ounces Magnum 60 min 13.6%
0.25 ounces Sterling 5 min 6.0%
0.90 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Abbey Ale (WLP530) White Labs Liquid

Procedure

  • Single infusion mash at 149°F for 90 minutes.
  • Batch sparge with 5 gallons of 170°F water.
  • 90 minute boil. Add adjuncts at beginning of boil.
  • Add hops according to schedule.
  • Cool wort.
  • Pitch yeast from starter made at least 24 hours earlier.
  • Primary ferment one week.
  • Lager for at least 4 weeks. Longer is better.

Fermentation and Aging

Primary:
7 days @ 65° F
Lager:
35 days @ 40° F

Notes

This is the base recipe for Timothy's Tripel, brewed in July 2008.