BrewBlog: Timothy’s Tripel
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: April 13, 2013
Tap Date: October 10, 2013
Yield: 10 gallons
Reference
Color (SRM/EBC):
4.6/9.1
Bitterness (Calc): 25.8 IBU (Rager)
BU/GU: 0.33
Calories: 254 (12 ounces)
Conditioning: Keg
ABV: 8.8%
ABW: 6.9%
Batch No: 07-2013
OG: 1.078
OG (Plato): 18.88° P
Target OG: 1.078
FG: 1.012
FG (Plato): 3.07° P
Target FG: 1.010
Real Extract: 5.93° P
App. Atten.: 83.8%
Real Atten.: 68.6%
Status: Lagering
General Information
Method: All Grain

Tracking back a bit with the recipe here - using the Ardennes yeast again.

Comments

Mashed at 149°F for 90 minutes. PH was 6.0 in mash. Adjusted to 5.6 with 1/2 ounce of lactic acid. Could probably stand 3/4 ounce.

Candi sugar consisted of 1 lb. "Simplicity" and 1 lb. Cascade Candi Sugar.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
2.00 pounds Candi Sugar, Clear  
Non-Fermentables
1 tsp Irish Moss @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Belgian Ardennes
Manufacturer: Wyeast
Product ID: 3522
Type: Wheat
Flocculation: High
Attenuation: 74%
Temperature Range: 65–85°F
Amount: 3000 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 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
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 Efficiency: 74.7%
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.

Fermentation
Primary: 14 days @ 72° F
Lager: 60 days @ 32° F
Tasting Reviews
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