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Tripel Play
This recipe is a good one for long maturation. Lots of warmth. It
could stand to be a little more bitter next time.
| Brewer: | Bill Maynard | Email: | Walry@juno.com | |||||
| Beer: | Tripel Play | Style: | Belgian Tripel | |||||
| Type: | All grain | Size: | 5.33 gallons | |||||
| Color: |
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Bitterness: | 14 IBU | |||||
| OG: | 1.081 | FG: | 1.014 | |||||
| Alcohol: | 8.6% v/v (6.8% w/w) | |||||||
| Grain: | 8.0 lb. Belgian pale 2.00 lb. Belgian aromatic 1.5 lb. American crystal 10L .5 lb. Dextrine malt (Cara-Pils) |
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| Mash: | 88% efficiency | |||||||
| Single decoction. Mash in at 146° for 25 min. Decoction: 156° for 20 min. Boil for 30 min. Combine for 158° for 60 min. No mash out. |
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| Boil: | 90 minutes | SG 1.062 | 7.00 gallons | |||||
| 1 lb. Belgian candi sugar | ||||||||
| Candi sugar was added half way through the boil. | ||||||||
| Hops: | .8 oz. Styrian Goldings (3% AA, 90 min.) 1.25 oz. Styrian Goldings (3% AA, 15 min.) .75 oz. Spalt (aroma) |
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| Yeast: | WYeast 1214. Starter was stepped up twice. | |||||||
| Log: | Yeast was piched at 70° with a lag time of five hours. Kept in the primary for ten days. Racked into secondary and left for two weeks at 62°. |
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| Carbonation: | Primed with .66 cup of priming sugar. | |||||||
| Tasting: | Very sweet. Needs a little more hops. Good enough to store for a long time. |
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Recipe posted 03/13/01.