Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs

Belgian Tripel – All Grain GONE

Batch #:

Batch Size:

11 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

July 10, 2010

Statistics

Target OG:

1.087 20.9° P

OG:

1.088 21.1° P

Target FG:

1.020 5.1° P

Color:

6.1 SRM

IBU:

30.6 Tinseth

BU/GU:

0.35

General Info

This will be my first Tripel, and my first Belgian all-grain. I'm brewing because I really enjoy a good Tripel, but also for the Biere de Rock competition in December.

Malts and Grains

Amount	Malt/Grain	% of Grist
26.00 pounds	Belgian Plisen Malt	91.2%
2.00 pounds	Belgian Munich Malt	7%
0.50 pounds	Belgian Aromatic Malt	1.8%
28.50 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
5.00 pounds	Candi Sugar, Clear

Hops

Amount	Hop	Time	Type	Use	Form	AA
3.00 ounces	Golding	90 min	Bittering	Boil	Pellets	5.0%
1.50 ounces	Tettnanger	45 min	Bittering and Aroma	Boil	Pellets	4.5%
1.00 ounces	Tettnanger	10 min	Aroma	Boil	Pellets	4.5%
5.50 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Trappist Ale	White Labs	WLP500	70 ml

Mash Profile Double 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:

For beers requiring a protein rest utilizing undermodified grains or adjuncts

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Protein Rest	Infusion	30 min.	122°F	Add 40% of mash water at 132° F / 55° C
2	Saccrification	Infusion	30 min.	150°F	Add 35% of mash water at 188° F / 87° C
3	Mash Out	Infusion	10 min.	168°F	Add 25% of mash water at 210° F / 99° 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.

Procedure

For the mash schedule, I mashed at 146 for 45 minutes, then stepped up to 156 for 60 minutes. Then I did a regular batch sparge at 168. Starting boil volume was 13.25 gallons. 90 minute boil and ended up right at 11 gallons. Initial OG was 1.072, expecting 1.071 (no sugar added yet).

I made a 2L starter with 1 cup DME for 2 vials of WLP500. After 24 hrs, decanted, split and pitched into each 6.5 gallon carboy. I had a nice vigorous fermentation within 12 hours and still going strong 4 days later. No blowoff, but close.

I melted the Candi sugar in some boiling water, let cool, then added in the primary fermentation after high krausen.

Fermentation and Aging

Primary:

14 days @ 75° F

Secondary:

60 days @ 68° F

I3 Tripel

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	9.5
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	8.7
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	12.1
Post-Boil Amount:	11
Boil Time:	90
OG:	1.088 / 21.1° P
Mash PH:
Boil PH:

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Log: I3 Tripel