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Tripel Katherine
took approx. 30 minutes to sparge with spraying mash tun
| Brewer: | Chris Johnson | Email: | chrisedjohn@gmail.com | |||||
| Beer: | Tripel Katherine | Style: | Belgian Tripel | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 22 IBU | |||||
| OG: | 1.079 | FG: | 1.018 | |||||
| Alcohol: | 7.9% v/v (6.2% w/w) | |||||||
| Water: | tap water only; 2nd batch to add 1g cal chl and 0.5g gypsum to mash/sparge water (soft for style). | |||||||
| Grain: | 6 lb. American 2-row 4 lb. Wheat malt 2 lb. Flaked oats |
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| Mash: | 78% efficiency | |||||||
| 2nd: mash lower for dryer beer (beta-glucanase rest at 104° F to 122° F for 20-30 min, 148F @ 90-120 min.) | ||||||||
| Boil: | 10 minutes | SG 1.070 | 6.25 gallons | |||||
| 2 lb. 0 oz. Cane sugar | ||||||||
| last 5 minutes boiled with 1/2 tablet of whirlflock | ||||||||
| Hops: | 1.25 oz. Cascade (6% AA, 60 min.) 0 oz. Cascade (aroma) |
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| Yeast: | 1762 Belgian Abbey II Yeast/2nd: Trappist High Gravity | |||||||
| Log: | 1st batch: Fermented in primary for 24 days (approx. 64F)/2nd: Start at 64F and up 1 degree/day to primary at 70F (perhaps warmer per yeast) | |||||||
| Carbonation: | 3.5 volumes | Corn Sugar: 6.87 oz. for 4.8 gallons @ 70°F | ||||||
| First batch too low (2.4 vol), up the carbonation to 3.5 vol. | ||||||||
| Tasting: | First batch. Descernable oatmeal mouth feel - nice. Too subtle on the aroma/esters - ferment warmer next time. Too low bitterness and could use more hop flavor/aroma. Nice color. | |||||||
Recipe posted 12/24/09.