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CCLAM Belgian Tripel 30 Gallons
MAY 5 2012
FILL KETTLE TO 20 GALLONS AFTER CHILLER REMOVED
CONCENTRATED BOIL: EACH OF 6 CARBOYS GETS 3.3 GALLONS
| Brewer: | CCLAM | Email: | clayman02645@comcast.net | |||||
| Beer: | CCLAM Belgian Tripel 30 Gallons | Style: | Belgian Tripel | |||||
| Type: | Extract w/grain | Size: | 30 gallons | |||||
| Color: |
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Bitterness: | 25 IBU | |||||
| OG: | 1.078 | FG: | 1.020 | |||||
| Alcohol: | 7.5% v/v (5.9% w/w) | |||||||
| Grain: | 3 lb. Dextrine malt (Cara-Pils) | |||||||
| Steep: | Fill 2 grain bags with about 1.5 lbs. grain each Steep grain while heating water until temp = 170°F |
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| Boil: | 60 minutes | SG 1.117 | 20 gallons | |||||
| 33 lb. Light malt extract 18 lb. Light dry malt extract 6 lb. Belgian candi sugar |
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| Add 5 Whirlfoc tabs last 15 mins | ||||||||
| Hops: | 8 oz. Northern Brewer (7% AA, 60 min.) 4 oz. Saaz (3.75% AA, 30 min.) 2 oz. Saaz (3.75% AA, 15 min.) 2 oz. Saaz (aroma) |
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| Yeast: | Wyeast 3787 Trappist High Gravity or Whitelabs WLP530 Abbey Ale Ferment at 64° to 78°F RECOMMENDING 2 MONTHS IN SECONDARY |
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Recipe posted 04/04/12.