BrewBlog: Timothy’s Tripel
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: January 21, 2012
Yield: 10 gallons
Reference
Color (SRM/EBC):
5.4/10.6
Bitterness (Calc): 29.7 IBU (Rager)
BU/GU: 0.35
Calories: 275 (12 ounces)
Conditioning: Keg
ABV: 10%
ABW: 7.8%
Batch No: 01-2012
OG: 1.085
OG (Plato): 20.45° P
Target OG: 1.085
FG: 1.010
FG (Plato): 2.56° P
Target FG: 1.010
Real Extract: 5.79° P
App. Atten.: 87.5%
Real Atten.: 71.7%
Status: Conditioning
General Information
Method: All Grain

Annual New Year's Tripel brew.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
5.00 pounds Sucrose (Table Sugar)  
Non-Fermentables
1/4 tsp Super Moss @ 15 minutes  
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: 2000 ml
Equipment Profile

Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.00 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile

Single Infusion Mash, Light Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 26.7 Efficiency: 77.8%
Notes:

Mash profile for most well-modified malts.

Steps

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

Add 100% of mash water at 162° F / 72° C

Water Profile

London, England

Calicum: 52 ppm
Bicarbonate: 156 ppm
Sulfate: 77 ppm
Chloride: 60 ppm
Sodium: 99 ppm
Magnesium: 16 ppm
PH: 8.0%
Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Procedure
  • Single infusion mash at 149°F for 60 minutes.
  • Sparge with 170°F water.
  • 90 minute boil.
  • Primary ferment one week, raising to a temperature 71°F by the end, adding sucrose when primary fermentation begins to slow.
  • Lager for at least 4 weeks at 37°F. Longer is better.
  • Carbonate to 3.4 volumes.
Fermentation
Primary: 7 days @ 70° F
Secondary: 7 days @ 70° F
Lager: 42 days @ 37° F
Tasting Reviews
print logprint default Output to Beer XML
Bottle Label
Geoff's Logs
All Club Logs
Peanut Butthurt Feb 26, 2017
Fetchez la Vache Aug 17, 2013
The Devil You Know Jul 27, 2013
Lil Devil Jul 26, 2013
Wassail Maple Brown Jun 23, 2013
Bastogne Blonde Jun 9, 2013
Wrathchild May 27, 2013
Funkin’ Ra May 24, 2013
<< <  More  [1] 2 3 4 5 > >>
Geoff's Brew Status
Blackberry TartBottled
Blessed and CursedBottled
Blithering Blattered ...Bottled
Fetchez la VacheBottled
Lightning ArseBottled
Oak Aged Blessed and ...Bottled
RHBC Baltic PorterBottled
RHBC Imperial StoutBottled
Ten CubedBottled
Timothy’s TripelBottled
Bastogne Golden Blond...Conditioning
Blessed and CursedConditioning
Bravo CompanyConditioning
Collaboration and Ine...Conditioning
El JefeConditioning
Monk with a WoodyConditioning
Mr. Mojo RyesinConditioning
Old Brown ShoeConditioning
Saison DécembreConditioning
Timothy’s TripelConditioning
Wassail Maple BrownConditioning
CzechmateLagering
Goatboy’s RevengeLagering
Headlong DunkelLagering
HumptoberfestLagering