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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: 5.5 gallons
Color:
4 HCU (~4 SRM)
Bitterness: 22 IBU
OG: 1.079 FG: 1.018
Alcohol: 7.9% v/v (6.2% 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: 6 lb. American 2-row
4 lb. Wheat malt
2 lb. Flaked oats
Mash: 78% efficiency
2nd: mash lower for dryer beer (beta-glucanase rest at 104° F to 122° F for 20-30 min, 148F @ 90-120 min.)
Boil: 10 minutes SG 1.070 6.25 gallons
2 lb. 0 oz. Cane sugar
last 5 minutes boiled with 1/2 tablet of whirlflock
Hops: 1.25 oz. Cascade (6% AA, 60 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 12/24/09.