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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: 10 gallons
Color:
7 HCU (~6 SRM)
Bitterness: 19 IBU
OG: 1.081 FG: 1.020
Alcohol: 7.8% v/v (6.1% w/w)
Water: soften tap water with gypsum; add drinking water to make 10 gal
Grain: 18 lb. Belgian Pilsner
12 lb. Wheat malt
6 lb. Flaked oats
Mash: 61% efficiency
148F @ 90-120 min.
Boil: 10 minutes SG 1.124 6.5 gallons
0 oz. Cane sugar
last 5 minutes boiled with 1/2 tablet of whirlflock
Hops: 3.5 oz. Saaz (4% AA, 60 min.)
2 oz. Hallertauer (3.8% AA, 60 min.)
Yeast: 1762 Belgian Abbey II Yeast/2nd: Trappist High Gravity
Log: Start at 64F and up 1 degree/day to primary at 70-75F
Lager for 3-4 weeks to clear; use US05 to prime with bottling
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.

Recipe posted 12/15/09.