BrewBlog: MonkWood Tripel
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: March 26, 2011
Tap Date: January 28, 2012
Yield: 12 gallons
Reference
Color (SRM/EBC):
5.3/10.4
Bitterness (Calc): 30.3 IBU (Daniels)
BU/GU: 0.32
Calories: 309 (12 ounces)
Conditioning: Bottles and Cask
ABV: 11.5%
ABW: 8.9%
Bottling ABV:
OG: 1.096
OG (Plato): 22.88° P
Target OG: 1.088
Reading 1: 1.034  (14 days)
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.010
Real Extract: 6.23° P
App. Atten.: 88.8%
Real Atten.: 72.8%
Status: Bottled
General Information
Method: All Grain

Fly sparged.  

Comments

Candi Sugar (inverted cane sugar) will be added 3-4 days into primary fermentation. Estimated pre-boil gravity w/o sugar is 1.058. OG w/o sugar is 1.070

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
3.00 pounds Candi Sugar, Clear  
Reference
Hops
Boil
Total Boil Time: 180 minutes
Reference
Yeast
Name: Belgian Golden Ale
Manufacturer: White Labs
Product ID: WLP570
Type: Ale
Flocculation: Low
Attenuation: 77%
Temperature Range: 68–75°F
Amount: 1500 ml
Equipment Profile

My Equipment [cegolf]

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 10.0% per hour Mash Tun Dead Space: 0.8 gallons
Efficiency: 70% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.5 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Step Temperature Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash with a direct heat source to maintain temperature.

Steps

# Name Type Time Temp. Description
1 Saccharification Infusion 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

2 Mash Out Temperature 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile

Parker, CO

Calicum: 66.4 ppm
Bicarbonate: 205 ppm
Sulfate: 69.8 ppm
Chloride: 43.5 ppm
Sodium: 54.1 ppm
Magnesium: 9.5 ppm
PH: 5.4%
Fermentation
Primary: 4 days @ 68° F
Secondary: 7 days @ 68° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
Tasting Reviews
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