Belgian Tripel – All Grain GONE


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 %
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%


Amount Adjunct
5.00 pounds Candi Sugar, Clear


Amount Hop Time AA
3.00 ounces Golding 90 min 5.0%
1.50 ounces Tettnanger 45 min 4.5%
1.00 ounces Tettnanger 10 min 4.5%
5.50 ounces Total Hop Weight


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

Mash Profile Double Infusion Mash, Light Bodied Beer


For beers requiring a protein rest utilizing undermodified grains or adjuncts

Mash Steps

# Name Time Temp. Description
1 Protein Rest 30 min. 122°F

Add 40% of mash water at 132° F / 55° C

2 Saccrification 30 min. 150°F

Add 35% of mash water at 188° F / 87° C

3 Mash Out 10 min. 168°F

Add 25% of mash water at 210° F / 99° C

Water Profile Highlands Ranch, Colorado


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

14 days @ 75° F
60 days @ 68° F

I3 Tripel

Date Brewed:  

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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