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Tripel Katherine

took approx. 30 minutes to sparge with spraying mash tun

Brewer: Chris Johnson Email: chrisedjohn@gmail.com
Beer: Tripel Katherine Style: Belgian Tripel
Type: All grain Size: 5 gallons
Color:
7 HCU (~6 SRM)
Bitterness: 22 IBU
OG: 1.080 FG: 1.016
Alcohol: 8.2% v/v (6.5% w/w)
Water: tap water only; 2nd batch to add 1g cal chl and 0.5g gypsum to mash/sparge water.
Grain: 8 lb. American 2-row
2 lb. Wheat malt
1.5 lb. Flaked oats
.5 lb. Belgian aromatic
Mash: 83% efficiency
2nd: mash lower for dryer beer (148F @ 60-90 min.)
Boil: 10 minutes SG 1.061 6.5 gallons
12 oz. Cane sugar
last 5 minutes boiled with 1/2 tablet of whirlflock
Hops: 1 oz. Cascade (6% AA, 60 min.)
.5 oz. Cascade (6% AA, 10 min.)
.5 oz. Cascade (aroma)
Yeast: 1762 Belgian Abbey II Yeast/2nd: Trappist High Gravity
Log: 1st batch: Fermented in primary for 24 days (approx. 64F)/2nd: primary at 74F
Carbonation: 3.5 volumes Corn Sugar: 6.87 oz. for 4.8 gallons @ 70°F
First batch too low (2.4 vol), up the carbonation to 3.5 vol.
Tasting: First batch. Descernable oatmeal mouth feel - nice. Too subtle on the aroma/esters - ferment warmer next time. Too low bitterness and could use more hop flavor/aroma. Nice color.

Recipe posted 11/05/09.