BrewBlog: I3 Tripel
Specifics
General Information
Method: All Grain

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.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
5.00 pounds Candi Sugar, Clear  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Trappist Ale
Manufacturer: White Labs
Product ID: WLP500
Type: Ale
Flocculation: Medium
Attenuation: 75%
Temperature Range: 65–72°F
Amount: 70 ml
Mash Profile

Double Infusion Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 32.5 Efficiency: 92.2%
Notes:

For beers requiring a protein rest utilizing undermodified grains or adjuncts

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 122°F

Add 40% of mash water at 132° F / 55° C

2 Saccrification Infusion 30 min. 150°F

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

Water Profile

Highlands Ranch, Colorado

Calicum: 31.4 ppm
Bicarbonate: 56.9 ppm
Sulfate: 41.1 ppm
Chloride: 0.9 ppm
Sodium: 27.0 ppm
Magnesium: 3.5 ppm
PH: 5.4%
Notes:

Filtered through standard charcoal system.

Procedure

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.

 

Fermentation
Primary: 14 days @ 75° F
Secondary: 60 days @ 68° F
Tasting Reviews
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Dave's Logs
All Club Logs
I3 Tripel Jul 10, 2010
Haus Pale Ale Apr 24, 2010
Bavarian Hefeweizen Apr 18, 2010
Palate Crusher Apr 18, 2009
Dave's Brew Status
Haus Pale AleOn Tap
I3 TripelPrimary