BrewBlog: Timothy’s Tripel
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: December 14, 2008
Tap Date: December 28, 2008
Yield: 5 gallons
Reference
Color (SRM/EBC):
6.2/12.2
Bitterness (Calc): 30.9 IBU
BU/GU: 0.37
Calories: 268 (12 ounces)
Conditioning: Keg
ABV: 9.7%
ABW: 7.6%
Batch No: 35-2008
OG: 1.083
OG (Plato): 20° P
FG: 1.010
FG (Plato): 2.56° P
Real Extract: 5.71° P
App. Atten.: 87.2%
Real Atten.: 71.4%
General Information
Method: All Grain
Cost: $9.04

After entering the last batch into a contest, the comments I received back included suggestions to "up the malt backbone" or something to that effect. To that end, I reduced the pils by 1.5 pounds and added 1.5 pounds of Munich.

Comments

Brewed on a wickedly cold day (10°F). Purposely omitted the sugar addition in favor of adding it as fermentation begins to slow - probably around the fourth day in primary. That’ll give the little yeasties a treat as they wind down. Thus, the OG here is caclulated at 68% efficiency. Also, I’m trying to keep the fermentation temperature above 70. It’s in a warm bathroom wrapped in a down blanket (December 14, 2008).

Fermentation temperature has been a constant 71°F. Added the 2.5 lbs of sucrose (I made a syrup) three days into fermentation. By the fifth day, fermentation is noticably slower and the yeast has begun to flocculate (December 19, 2008).

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
2.50 pounds Sucrose (Table Sugar)  
Non-Fermentables
1 tsp Gypsum @ 60 minutes (Mash)  
1/4 tsp Irish Moss @ 15 minutes (Boil)  
Reference
Hops
1.25 ounces
Super Golding
7.00% Pellets @ 60 minutes
Type: Bittering
Use: Boil
8.8 AAUs
0.50 ounces 3.50% Pellets @ 10 minutes
Type: Aroma
Use: Boil
1.8 AAUs
1.75 ounces Total Hop Weight 10.5 AAUs
Reference
Yeast
White Labs Abbey Ale (WLP530) — Liquid — Pitch onto yeast cake
Mash
Mash Type: Infusion
Mash PH: 5.2
Grain Amt. 13.50 pounds
PPG: 25.04
Efficiency: 71.16%
Sparge Amt. 4.5 gallons
Sparge Temp. 168° F
Step Description Temp. Time
Infusion 149° F 90 min.
Sparge 168° F 30 min.
Procedure
  • Single infusion mash at 149°F for 90 minutes.
  • Sparge with 5 gallons of 170°F water.
  • 90 minute boil.
  • Add hops according to schedule.
  • Cool wort.
  • Pitch yeast at 64°F from starter made at least 24 hours earlier.
  • Primary ferment one week, raising to a temperature 71°F by the end, adding sucrose when primary fermentation begins to slow.
  • Transfer to secondary.
  • Lager for at least 4 weeks at 45°F. Longer is better.
  • Carbonate to 3.4 volumes.
Fermentation
Primary: 7 days @ 66° F
Secondary: 7 days @ 66° F
Age: 60 days @ 65° F
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