Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Belgian Tripel – All Grain GONE

Batch Size:

6 gallons

Boil Time:

105 min

Conditioning:

Keg

Brew Date:

July 3, 2010

Tap Date:

July 30, 2010

Statistics

Target OG:

1.087 20.9° P

OG:

1.081 19.6° P

Reading 1:

1.008 2.1° P at 14 days

Reading 2:

1.008 2.1° P at 26 days

Target FG:

1.014 3.6° P

FG:

1.008 2.1° P

Real Extract:

5.3° P

Attenuation:

89.3% Apparent – 73% Real

Color:

7.4 SRM

IBU:

53.6 Daniels

BU/GU:

0.66

ABV:

9.7%

ABW:

7.6%

Calories:

262 12 oz

Malts and Grains

Amount	Malt/Grain	% of Grist
12.00 pounds	Belgian Plisen Malt	84.2%
2.25 pounds	German Light Munich Malt	15.8%
14.25 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
1.50 pounds	Sucrose (Table Sugar)
1.50 pounds	Turbinado Sugar

Non-Fermentables

Amount	Non-Fermentable	Time
1.09	Whirlfloc Tablet	15 minutes
0.03	Yeast Nutrient	4320 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
2.50 ounces	Styrian Golding	60 min	Aroma	Boil	Pellets	5.2%
1.75 ounces	Saaz	15 min	Aroma	Boil	Leaf	5.1%
4.25 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Trappist High Gravity	Wyeast	3787	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 Infusion 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 profile for most well-modified malts.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Mash In	Infusion	75 min.	150°F	Add 75% of mash water at 162° F / 72° C
2	Mash Out	Infusion	10 min.	168°F	Add 25% of mash water at 200° F / 93° C

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

Special Procedures

Pitch yeast at 64F, then slowly increase temperature over 1 week to 70F.

Kept temperature at 70F for another week before racking to secondary.

Fermentation and Aging

Primary:

7 days @ 70° F

Secondary:

7 days @ 68° F

Tertiary:

0 days @ ° F

Age:

28 days @ 45° F

Teton Tripel

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	4.7
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	4.9
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	6.6
Post-Boil Amount:	6
Boil Time:	105
OG:	1.081 / 19.6° P
Mash PH:
Boil PH:

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Log: Teton Tripel