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Tripel

Brewer: Mark Alfaro Email: -
Beer: Tripel Style: Belgian Tripel
Type: All grain Size: 5.0 gallons
Color:
8 HCU (~6 SRM)
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
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.
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)
Yeast: 800 ml WLP 530 slurry repitched from a Saison fermentation.
Log: Brewed 10/4/03

Recipe posted 10/05/03.