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El DiabloTripel

Brewer: NebSkram Email: nebskram@hotmail.com
Beer: El DiabloTripel Style: Belgian Tripel
Type: Extract w/grain Size: 5 gallons
Color:
17 HCU (~10 SRM)
Bitterness: 15 IBU
OG: 1.076 FG: 1.008
Alcohol: 8.7% v/v (6.8% w/w)
Water: Bull run Water Portland Oregon
Grain: 1 lb. German Pilsner
.5 lb. Belgian aromatic
1 lb. Belgian CaraVienne
Steep: steep grains 170°F; hold for 45 minutes.
Boil: 60 minutes SG 1.126 3 gallons
8 lb. Light malt extract
1 lb. Belgian candi sugar
1/2 tsp. Irish Moss added at 45 minutes.
Hops: 1 oz. Styrian Goldings (5.5% AA, 60 min.)
.5 oz. Styrian Goldings (5.5% AA, 45 min.)
.5 oz. Saaz (3.75% AA, 10 min.)
Yeast: Wyeast liquid yeast 1214 Belgain Abbey Ale Yeast
Log: Fermentation temperature 68-70° F.
Carbonation: 2/3 cup corn sugar priming.

Recipe posted 03/09/09.