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Papa Dank's Tripel
A mix of Recipes from Charley, Radical Brewing and a great Triple I had at the Bethlehem (Pa.) Brew Works
| Brewer: | Chris Danko | Email: | cmd@ptd.net | |||||
| Beer: | Papa Dank's Tripel | Style: | Belgian Tripel | |||||
| Type: | Extract w/grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 26 IBU | |||||
| OG: | 1.073 | FG: | 1.016 | |||||
| Alcohol: | 7.4% v/v (5.8% w/w) | |||||||
| Water: | Tap water through a Brita filter | |||||||
| Grain: | 8 lb. Extra Light DME 1 lb. Dextrine malt (Cara-Pils) |
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| Steep: | 1 lb. Carapils in grain bag. Put in 2.5 gal cold water. Heated to 150° for 15 minutes | |||||||
| Boil: | 60 minutes | SG 1.146 | 2.5 gallons | |||||
| 1 lb. Belgian candi sugar 2 lb. Honey |
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| 1 tsp. Irish moss 15 min from end of boil. .75 oz crushed corriander and .5oz. dried orange peel 15 min from end of boil. Another .75oz crushed corriander and .5oz dried orange peel 5 min from end of boil. |
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| Hops: | 2 oz. Styrian Golding (7.0% AA, 60 min.) 1.5 oz. Saaz (3.0% AA, 15 min.) |
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| Yeast: | Belgian Abbey Ale yeast starter several days before. Pitch at 70°. | |||||||
| Log: | Bring volume of water back up to 5 gallons. Primary fermentation at 70° (at least). One week in primary. Rack into secondary for two weeks. |
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| Carbonation: | 2.2 volumes | Corn Sugar: 3.66 oz. for 5 gallons @ 70°F | ||||||
| Tasting: | Maturation is 3-4 months. I'll let you know! | |||||||
Recipe posted 03/06/05.
