Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Monk With A Woody [Belgian Tripel]

Belgian Tripel – All Grain GONE

Batch #:

07-2007

Batch Size:

10 gallons

Boil Time:

90 min

Brew Date:

April 3, 2011

Statistics

Target OG:

1.076 18.4° P

OG:

1.076 18.4° P

Target FG:

1.010 2.6° P

FG:

1.010 2.6° P

Real Extract:

5.5° P

Attenuation:

85.9% Apparent – 70.1% Real

Color:

5 SRM

IBU:

47.3 Rager

BU/GU:

0.62

ABV:

8.8%

ABW:

6.9%

Calories:

248 12 oz

General Info

Recipe by Kelly Kruegel. Will be blended with other brewers making the same beer into a 70 gallon barrel that previously housed a Pinot Noire. Will be interesting...

Added sugar as a syrup four days into primary.

Malts and Grains

Amount	Malt/Grain	% of Grist
22.50 pounds	German Pilsen Malt (2-Row)	88.2%
2.50 pounds	American Wheat Malt	9.8%
0.50 pounds	Belgian Aromatic Malt	2%
25.50 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
2.50 pounds	Sucrose (Table Sugar)

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.50 ounces	Magnum	90 min	Bittering	Boil	Pellets	14.0%
1.50 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Belgian Golden Ale	White Labs	WLP570	2000 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

Typical Efficiency:

72%

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:

0.80 gallons

Loss:

1.00 gallons

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Mash profile for most well-modified malts.

Mash 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 Highlands Ranch, Colorado

Calcium:

31.4 ppm

Bicarbonate:

56.9 ppm

Sulfate:

41.1 ppm

Chloride:

0.9 ppm

Sodium:

27.0 ppm

Magnesium:

3.5 ppm

PH:

5.4

Notes:

Filtered through standard charcoal system.

Monk with a Woody

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	8.5
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	7.9
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	90
OG:	1.076 / 18.4° P
Mash PH:
Boil PH:

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Log: Monk With A Woody