Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Timothy’s Tripel [Belgian Tripel]

Belgian Tripel – All Grain GONE

Batch #:

07-2013

Batch Size:

10 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

April 13, 2013

Tap Date:

October 10, 2013

Statistics

Target OG:

1.078 18.9° P

OG:

1.078 18.9° P

Target FG:

1.010 2.6° P

FG:

1.012 3.1° P

Real Extract:

6° P

Attenuation:

83.6% Apparent – 68.3% Real

Color:

4.6 SRM

IBU:

25.8 Rager

BU/GU:

0.33

ABV:

8.8%

ABW:

6.9%

Calories:

256 12 oz

General Info

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.

Malts and Grains

Amount	Malt/Grain	% of Grist
13.00 pounds	German Pilsen Malt (2-Row)	48.1%
13.00 pounds	American Pale Malt (2-Row)	48.1%
0.50 pounds	German Light Munich Malt	1.9%
0.50 pounds	Belgian Aromatic Malt	1.9%
27.00 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
2.00 pounds	Candi Sugar, Clear

Non-Fermentables

Amount	Non-Fermentable	Time
1 tsp	Irish Moss	15 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.00 ounces	Magnum	60 min	Bittering	Boil	Pellets	12.5%
1.00 ounces	Saaz	10 min	Aroma	Aroma	Leaf	5.1%
2.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Belgian Ardennes	Wyeast	3522	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

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 London, England

Calcium:

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 and Aging

Primary:

14 days @ 72° F

Lager:

60 days @ 32° F

Timothy’s Tripel

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	9
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	7.7
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	90
OG:	1.078 / 18.9° P
Mash PH:
Boil PH:

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Log: Timothy’s Tripel