BrewBlog: Ugh Tripel
Specifics
Reference
Style:
Brewer: Chris Egolf
Brew Date: May 24, 2015
Tap Date: July 4, 2015
Yield: 12 gallons
Reference
Color (SRM/EBC):
7.6/15
Bitterness (Calc): 34.4 IBU (Daniels)
BU/GU: 0.44
Calories: 247 (12 ounces)
Conditioning: Keg
ABV: 10.1%
ABW: 7.9%
OG: 1.078
OG (Plato): 18.88° P
Target OG: 1.077
Reading 1: 1.056  (5 days)
Reading 2: 1.010  (14 days)
FG: 1.002
FG (Plato): 0.52° P
Target FG: 1.007
Real Extract: 3.83° P
App. Atten.: 97.3%
Real Atten.: 79.7%
General Information
Method: All Grain

Yeast is thought to be Wyeast 3787 Trappist High Gravity.  It was given to me by Jason Kruegel who got it from Kjell Wygant @ Rockyard.  From several mason jars, I built a 3L starter.  

Comments

The turbinado and clear candi sugars were added to primary after 5 days, so the OG of 1.078 is an estimate.  The actual measured OG w/o the sugar was 1.066.  

On day 5 (5/29/2015), the SG was 1.044.  After adding the 3 lbs of candi and 1 lb of turbinado (dissolved in 0.5 gal of boiled water and cooled) the SG was 1.056.

Racked to secondary on 6/7/2015 --SG 1.010.  

Kegged on 7/1/2015.  FG 1.002.   

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
3.00 pounds Candi Sugar, Clear  
1.00 pounds Turbinado Sugar  
Non-Fermentables
2 Whirlfloc @ 15 minutes  
3 tbsp Yeast Nutrient @ 15 minutes  
20 g Coriander Seed @ 5 minutes  
Reference
Hops
Boil
Total Boil Time: 120 minutes
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
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
PPG: 31.8 Efficiency: 95%
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: 10 days @ 70° F
Secondary: 10 days @ 68° F
Tertiary: 7 days @ ° F
Age: 7 days @ 45° F
Tasting Reviews
print logprint default Output to Beer XML
Chris's Logs
All Club Logs
BYO Black Widow Porte... Nov 5, 2016
Spring Saison 2016 Mar 5, 2016
New Year’s Ugh ... Jan 2, 2016
Biere de Garde 2015 Dec 30, 2015
Creamed Ugh Q4 2015 Nov 9, 2015
Farmhouse Saison 2015 Oct 9, 2015
2015 Rock Hoppers Wee... Sep 19, 2015
Ugholf Fresh Hop 2015 Sep 6, 2015
<< <  More  [1] 2 3 4 5 > >>