Belgian Tripel – All Grain GONE


General Info

After entering the last batch into a contest, the comments I received back included suggestions to "up the malt backbone" or something to that effect. To that end, I reduced the pils by 1.5 pounds and added 1.5 pounds of Munich.


Brewed on a wickedly cold day (10°F). Purposely omitted the sugar addition in favor of adding it as fermentation begins to slow - probably around the fourth day in primary. That’ll give the little yeasties a treat as they wind down. Thus, the OG here is caclulated at 68% efficiency. Also, I’m trying to keep the fermentation temperature above 70. It’s in a warm bathroom wrapped in a down blanket (December 14, 2008).

Fermentation temperature has been a constant 71°F. Added the 2.5 lbs of sucrose (I made a syrup) three days into fermentation. By the fifth day, fermentation is noticably slower and the yeast has begun to flocculate (December 19, 2008).

Malts and Grains

Amount Malt/Grain %
11.50 pounds Belgian Plisen Malt 85.2%
0.25 pounds Belgian Aromatic Malt 1.9%
0.25 pounds German Wheat Malt Light 1.9%
1.50 pounds German Light Munich Malt 11.1%
13.50 pounds Total Grain Weight 100%


Amount Adjunct
2.50 pounds Sucrose (Table Sugar)


Amount Non-Fermentable Time
1 tsp Gypsum 60 minutes
1/4 tsp Irish Moss 15 minutes


Amount Hop Time AA
1.25 ounces Super Golding 60 min 7.0%
0.50 ounces Saaz 10 min 3.5%
1.75 ounces Total Hop Weight


Name Lab/Manufacturer Form Amount
Abbey Ale (WLP530) White Labs Liquid Pitch onto yeast cake

Mash Infusion