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2nd Tripel

I'll brew this in a week or two. I'll update the recipe with tasting notes when the time comes. Note: actual IBUs are 40 since the candi sugar is added at flameout.

Brewer: Matthew R. Email: mathstew@gmail.com
Beer: 2nd Tripel Style: Belgian Tripel
Type: All grain Size: 5.5 gallons
Color:
7 HCU (~6 SRM)
Bitterness: 36 IBU
OG: 1.077 FG: 1.010
Alcohol: 8.6% v/v (6.7% w/w)
Water: Reverse osmosis municipal water, pH corrected with minimal carbonates.
Grain: 3 lb. Belgian pale
8 lb. Belgian Pilsner
1 lb. German Light Munich
.5 lb. Dextrine malt (Cara-Pils)
.5 lb. Flaked wheat
.25 lb. Belgian aromatic
Mash: 70% efficiency
Single infusion, 75 minutes, 150*F. Mashout, 10 minutes, 168*F.
Boil: 60 minutes SG 1.056 7.5 gallons
1.75 lb. Light Homemade Belgian candi sugar
Wirfloc tablet and 1/2 tsp of yeast nutrient added at 5 minutes. Zest of 1.5 oranges and .25 oz crushed coriander added at flameout.
Hops: 1.25 oz. Styrian Goldings (5.5% AA, 60 min.)
1 oz. Saaz (3.75% AA, 20 min.)
1 oz. Saaz (3.75% AA, 15 min.)
Yeast: WLP550 yeast cake from three week old Belgian pale ale, aerated via hepa filter/aquarium pump/SS diffusion stone for 10 minutes before pitching, for 10 minutes 24 hrs after pitching, and for 5 minutes 48 hrs after pitching.

Recipe posted 01/29/10.