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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: 6 gallons
Color:
6 HCU (~5 SRM)
Bitterness: 27 IBU
OG: 1.074 FG: 1.012
Alcohol: 8.0% v/v (6.3% w/w)
Water: tap water only; 2nd batch to add 1g cal chl and 0.5g gypsum to mash/sparge water (soft for style).
Grain: 8 lb. American 2-row
2 lb. Wheat malt
1.5 lb. Flaked oats
.5 lb. Belgian aromatic (or vienna)
Mash: 70% efficiency
2nd: mash lower for dryer beer (148F @ 60-90 min.)
Boil: 10 minutes SG 1.069 6.5 gallons
3 lb. 0 oz. Cane sugar
last 5 minutes boiled with 1/2 tablet of whirlflock
Hops: 1.5 oz. Cascade (6% AA, 60 min.)
1 oz. Cascade (6% AA, 10 min.)
0 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: Start at 64F and up 1 degree/day to primary at 70F (perhaps warmer per yeast)
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 11/18/09.