BrewBlog: Timothy’s Tripel
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: July 13, 2008
Yield: 5 gallons
Reference
Color (SRM/EBC):
5.2/10.1
Bitterness (Calc): 31 IBU
BU/GU: 0.35
Calories: 281 (12 ounces)
Conditioning: Keg
ABV: 10.9%
ABW: 8.5%
Batch No: 19-2008
OG: 1.088
OG (Plato): 21.12° P
Reading 1: 1.010  (21 days)
FG: 1.006
FG (Plato): 1.54° P
Real Extract: 5.08° P
App. Atten.: 92.7%
Real Atten.: 75.9%
General Information
Method: All Grain
Cost: $6.00
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
2.25 pounds Sucrose (Table Sugar)  
Non-Fermentables
1 tsp Gypsum @ 60 minutes (Mash)  
1/4 tsp Irish Moss @ 15 minutes (Boil)  
Reference
Hops
Reference
Yeast
White Labs Abbey Ale (WLP530) — Liquid — 1000 ml. starter
Mash
Mash Type: Infusion
Mash PH: 5.2
Grain Amt. 13.5 pounds
PPG: 24.44
Efficiency: 69.25%
Grain Temp. 80° F
Tun Temp. 80° F
Sparge Amt. 4.5 gallons
Sparge Temp. 168° F
Equip. Adj.? False
Step Description Temp. Time
Insfusion 149° F 60 min.
Sparge 170° F 20 min.
Procedure
  • Single infusion mash at 149°F for 90 minutes.
  • Batch sparge with 5 gallons of 170°F water.
  • 90 minute boil. Add adjuncts at beginning of boil.
  • Add hops according to schedule.
  • Cool wort.
  • Pitch yeast from starter made at least 24 hours earlier.
  • Primary ferment one week.
  • Lager for at least 4 weeks. Longer is better.
Fermentation
Primary: 7 days @ 66° F
Secondary: 7 days @ 66° F
Lager: 35 days @ 34° F
Tasting Reviews
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