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Partigyle-2:Tripel-Target
This is part 2 of our Partigyle. This will be full volume mash, brew in a bag technique. Second runnings (ie tea bag dunk sparge) will go into the dubbel.
| Brewer: | Scott Schluter | Email: | - | |||||
| Beer: | Partigyle-2:Tripel-Target | Style: | Belgian Tripel | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 30 IBU | |||||
| OG: | 1.098 | FG: | 1.025 | |||||
| Alcohol: | 9.5% v/v (7.4% w/w) | |||||||
| Water: | Similar to the Quad. | |||||||
| Grain: | 18 lb. Belgian pale | |||||||
| Mash: | 60% efficiency | |||||||
| 90 Minutes @ 150F | ||||||||
| Boil: | 90 minutes | SG 1.070 | 7 gallons | |||||
| 0 lb. 2 lb. Turbinado Sugar |
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| Irish Moss | ||||||||
| Hops: | 1 oz. Tradition (4.5% AA, 60 min.) .25 oz. Perle (8.25% AA, 60 min.) .75 oz. Saaz (3.5% AA, 30 min.) .25 oz. Hallertauer (4% AA, 30 min.) .25 oz. Saaz (3.5% AA, 15 min.) .25 oz. Hallertauer (4% AA, 15 min.) |
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| Yeast: | Trappist Ale (White Labs #WLP500) 60F in an ice bath, let the temperature ramp itself up |
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Recipe posted 10/14/09.