Belgian Tripel – All Grain GONE


General Info

This will be the first beer I make where I will not be cleaning any of the equipment with Oxyclean. Instead, I'll be using PBW. Why? Some members of my brew club have noticed what they call a "house flavor" to many (if not all) of my brews they've tasted.

At a BJCP study session, it was identified that the Oxyclean I've been using to soak my gunk-encrusted carboys in my be contributing to the "house flavor" due it its fragrance. Therefore, everything that touches this brew will be thoroughly soaked and scrubbed with PBW. If the "house flavor" shows up in this one, it's back to the drawing board. We'll see (January 1, 2010).

Great news! I brought a sample of this to our April officer's meeting and no one there could detect the "house flavor" - it looks like the Oxyclean was the the culprit (April 1, 2010).


Made a syrup with five pounds of granulated cane sugar in 1/3 gallon water. Boiled 20 minutes to concentrate and cooled. Added to the primary fermenter on the fourth day (January 4, 2009).

Fermentation temps ran from 70°F at pitch to nearly 77°F at high krausen. Resulting aroma is appropriately estery, with all of the characteristics you would expect: pear notes, some apple, and pepper. My plan is to bottle at least a case for aging and competitions (April 1, 2010).

Malts and Grains

Amount Malt/Grain %
16.00 pounds German Pilsen Malt (2-Row) 60.4%
10.00 pounds American Pale Malt (2-Row) 37.7%
0.50 pounds Belgian Aromatic Malt 1.9%
26.50 pounds Total Grain Weight 100%


Amount Adjunct
5.00 pounds Sucrose (Table Sugar)


Amount Non-Fermentable Time
1 tsp Irish Moss 15 minutes


Amount Hop Time AA
1.00 ounces Magnum 60 min 12.5%
1.00 ounces Golding 10 min 4.5%
2.00 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Belgian Strong Ale White Labs WLP545 2000 ml

Equipment Profile Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun


Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out


Mash profile for most well-modified malts.

Mash Steps

# Name Time Temp. Description
1 Mash In 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile Highlands Ranch, Colorado


  • Single infusion mash at 149°F for 90 minutes.
  • Sparge with 5 gallons of 170°F water.
  • 90 minute boil.
  • Add hops according to schedule.
  • Cool wort.
  • Pitch yeast at 64°F from starter made at least 24 hours earlier.
  • Primary ferment one week, raising to a temperature 71°F by the end, adding sucrose when primary fermentation begins to slow.
  • Transfer to secondary.
  • Lager for at least 4 weeks at 45°F. Longer is better.
  • Carbonate to 3.4 volumes.

Fermentation and Aging

7 days @ 70° F
7 days @ 70° F
60 days @ 65° F

Timothy’s Tripel

Date Brewed:  

Brew Day Data

  Target Actual Notes
Strike Water Amount: 8.8    
Strike Water Temperature:      
Mash Temperature(s):      
Mash Time:      
Sparge Water Amount: 7.8    
Sparge Water Temperature:      
Pre-Boil Gravity:      
Pre-Boil Amount: 11    
Post-Boil Amount: 10    
Boil Time: 90    
OG: 1.085 / 20.4° P    
Mash PH:      
Boil PH:      

Printed using BrewBlogger 3.0.0, brewing log software for PHP and MySQL, available at