BrewBlog: Belgian Tripel
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: August 4, 2012
Tap Date: September 27, 2012
Yield: 11 gallons
Reference
Color (SRM/EBC):
6/11.8
Bitterness (Calc): 26.7 IBU (Tinseth)
BU/GU: 0.35
Calories: 251 (12 ounces)
ABV: 8.7%
ABW: 6.8%
OG: 1.077
OG (Plato): 18.65° P
Target OG: 1.081
Reading 1: 1.012  (14 days)
Reading 2: 1.012  (28 days)
FG: 1.012
FG (Plato): 3.07° P
Target FG: 1.010
Real Extract: 5.88° P
App. Atten.: 83.6%
Real Atten.: 68.4%
General Information
Method: All Grain
Comments

2 lbs corn sugar added about 3-4 days into primary fermentation.  Target OG w/o the sugar was 1.072 (1.081 w/ sugar).  Measured OG was slightly lower, 1.068.  Therefore, the effective measured OG with the sugar added is 1.077 (2 lbs of sugar in approximately 10 gallons adds about 9 GP).  

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
2.00 pounds Sucrose (Table Sugar)  
Non-Fermentables
2 Whirlfloc @ 15 minutes  
10 tsp Yeast Nutrient @ 15 minutes  
Reference
Hops
Reference
Yeast
Name: Trappist High Gravity
Manufacturer: Wyeast
Product ID: 3787
Type: Wheat
Flocculation: Medium
Attenuation: 77%
Temperature Range: 64–78°F
Amount: 3000 ml
Mash Profile

Single Infusion Mash, Light Bodied Beer

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

Mash profile for most well-modified malts.

Steps

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

Add 75% of mash water at 162° F / 72° C

2 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 200° F / 93° C

Fermentation
Primary: 4 days @ 71° F
Secondary: 6 days @ 75° F
Tertiary: 7 days @ ° F
Age: 30 days @ 65° F
Tasting Reviews
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