This will be my first Tripel, and my first Belgian all-grain. I'm brewing because I really enjoy a good Tripel, but also for the Biere de Rock competition in December.
|Enter desired final yield (volume):|
|5.00 pounds||Candi Sugar, Clear|
Golding5% Pellets @ 90 minutes
Tettnanger4.5% Pellets @ 45 minutes
Type: Bittering and Aroma
Tettnanger4.5% Pellets @ 10 minutes
|5.50 ounces||Total Hop Weight||26.3 AAUs|
|Total Boil Time:||90 minutes|
Double Infusion Mash, Light Bodied Beer
|Grain Temperature:||72°F||Tun Temperature:||72°F|
For beers requiring a protein rest utilizing undermodified grains or adjuncts
|1||Protein Rest||Infusion||30 min.||122°F||
Add 40% of mash water at 132° F / 55° C
Add 35% of mash water at 188° F / 87° C
|3||Mash Out||Infusion||10 min.||168°F||
Add 25% of mash water at 210° F / 99° C
Highlands Ranch, Colorado
Filtered through standard charcoal system.
For the mash schedule, I mashed at 146 for 45 minutes, then stepped up to 156 for 60 minutes. Then I did a regular batch sparge at 168. Starting boil volume was 13.25 gallons. 90 minute boil and ended up right at 11 gallons. Initial OG was 1.072, expecting 1.071 (no sugar added yet).
I made a 2L starter with 1 cup DME for 2 vials of WLP500. After 24 hrs, decanted, split and pitched into each 6.5 gallon carboy. I had a nice vigorous fermentation within 12 hours and still going strong 4 days later. No blowoff, but close.
I melted the Candi sugar in some boiling water, let cool, then added in the primary fermentation after high krausen.
|Primary:||14 days @ 75° F|
|Secondary:||60 days @ 68° F|