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Trippin' Into Tripel
A simple triple with a little 2-row added to soften the graininess of the pils malt and a good measure of table sugar to dry things out.
| Brewer: | Matthew R. | Email: | mathstew@gmail.com | |||||
| Beer: | Trippin' Into Tripel | Style: | Belgian Tripel | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 27 IBU | |||||
| OG: | 1.065 | FG: | 1.008 | |||||
| Alcohol: | 7.3% v/v (5.8% w/w) | |||||||
| Water: | 90% reverse osmosis water mixed with 10% (relatively hard) tap water. | |||||||
| Grain: | 12 oz. Biscuit 11 lb. 4 oz. 2-Row |
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| Mash: | 65% efficiency | |||||||
| 60 minute single infusion mash in a cooler. Start temp of 150°F, ending temp of 146°F. | ||||||||
| Boil: | 60 minutes | SG 1.055 | 6.5 gallons | |||||
| 1.5 lb. Cane sugar | ||||||||
| 1/2 whirlfloc tab added at 15 minutes, 1/2 tsp yeast nutrient added at 5 minutes. | ||||||||
| Hops: | .4 oz. Columbus (12.5% AA, 60 min.) 1 oz. Kent Goldings (4% AA, 15 min.) |
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| Yeast: | Wyeast 1214, 1 pint starter (intentionally slightly under-pitched). | |||||||
Recipe posted 03/14/16.