Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > MonkWood Tripel [Belgian Tripel]

Belgian Tripel – All Grain GONE

Batch Size:

12 gallons

Boil Time:

180 min

Conditioning:

Bottles and Cask

Brew Date:

March 26, 2011

Tap Date:

January 28, 2012

Statistics

Target OG:

1.088 21.1° P

OG:

1.096 22.9° P

Reading 1:

1.034 8.5° P at 14 days

Target FG:

1.010 2.6° P

FG:

1.010 2.6° P

Real Extract:

6.3° P

Attenuation:

88.6% Apparent – 72.5% Real

Color:

5.3 SRM

IBU:

30.3 Daniels

BU/GU:

0.32

ABV:

11.5%

ABW:

8.9%

Calories:

309 12 oz

General Info

Fly sparged.

Comments

Candi Sugar (inverted cane sugar) will be added 3-4 days into primary fermentation. Estimated pre-boil gravity w/o sugar is 1.058. OG w/o sugar is 1.070

Malts and Grains

Amount	Malt/Grain	% of Grist
27.00 pounds	Belgian Plisen Malt	88.2%
3.00 pounds	American Wheat Malt	9.8%
0.60 pounds	Belgian Aromatic Malt	2%
30.60 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
3.00 pounds	Candi Sugar, Clear

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.20 ounces	Magnum	90 min	Bittering	Boil	Pellets	14.0%
1.80 ounces	Tettnanger	60 min	Aroma	Boil	Pellets	4.5%
3.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Belgian Golden Ale	White Labs	WLP570	1500 ml

Equipment Profile My Equipment [cegolf]

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

10.0% per hour

Typical Efficiency:

70%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.8 gallons

Loss:

1.5 gallons

Mash Profile Single Step Temperature Mash, Light Bodied Beer

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash with a direct heat source to maintain temperature.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Saccharification	Infusion	75 min.	150°F	Add 100% of mash water at 162° F / 72° C
2	Mash Out	Temperature	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Water Profile Parker, CO

Calcium:

66.4 ppm

Bicarbonate:

205 ppm

Sulfate:

69.8 ppm

Chloride:

43.5 ppm

Sodium:

54.1 ppm

Magnesium:

9.5 ppm

PH:

5.4

Fermentation and Aging

Primary:

4 days @ 68° F

Secondary:

7 days @ 68° F

Tertiary:

0 days @ ° F

Age:

28 days @ 52° F

MonkWood Tripel

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	10.2
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	9.5
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	13.2
Post-Boil Amount:	12
Boil Time:	180
OG:	1.096 / 22.9° P
Mash PH:
Boil PH:

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Log: MonkWood Tripel