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Tripel
| Brewer: | Mark Alfaro | Email: | - | |||||
| Beer: | Tripel | Style: | Belgian Tripel | |||||
| Type: | All grain | Size: | 5.0 gallons | |||||
| Color: |
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Bitterness: | 16 IBU | |||||
| OG: | 1.098 | FG: | 1.024 | |||||
| Alcohol: | 9.5% v/v (7.4% w/w) | |||||||
| Water: | Adjusted pH with lactic acid. Filtered water through carbon. | |||||||
| Grain: | 11 lb. 8 oz. Belgian Pilsner 2 lb. 8 oz. Belgian Munich |
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| Mash: | 76% efficiency | |||||||
| Brewed on a RIMS. Dough in with 5 gal 140° water. Rest at 136° for 10 minutes. Ramp to 145° for a 15 minute rest. Ramp to 151° for a 45 minute rest. Ramp to 160° for a 15 minute rest. Ramp to 168° mash out. Sparge with 4.25 gal 168° water to collect 6.5 gals in the kettle. Boil for 90 minutes. |
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| Boil: | 90 minutes | SG 1.075 | 6.5 gallons | |||||
| 2 lb. Belgian candi sugar | ||||||||
| 1 tsp Irish Moss 20 min. | ||||||||
| Hops: | .35 oz. Bullion (8.4% AA, 90 min.) 1 oz. Styrian Goldings (5.5% AA, 15 min.) .25 oz. Bullion (aroma) .25 oz. Saaz (aroma) |
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| Yeast: | 800 ml WLP 530 slurry repitched from a Saison fermentation. | |||||||
| Log: | Brewed 10/4/03 | |||||||
Recipe posted 10/05/03.
