Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Timothy’s Tripel [Belgian Tripel]

Belgian Tripel – All Grain GONE

Batch #:

03-2011

Batch Size:

10 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

January 16, 2011

Statistics

Target OG:

1.088 21.1° P

OG:

1.088 21.1° P

Target FG:

1.008 2.1° P

FG:

1.008 2.1° P

Real Extract:

5.5° P

Attenuation:

90% Apparent – 73.9% Real

Color:

5.5 SRM

IBU:

24.3 Rager

BU/GU:

0.28

ABV:

10.7%

ABW:

8.3%

Calories:

282 12 oz

Comments

Brew day OG was 1.074. Sugar should boost OG to 1.088 target.

Made a syrup with five pounds of granulated cane sugar in 1/3 gallon water. Boil 20 minutes to concentrate and cooled. Add to the primary fermenter four days in (January 21, 2011).

Malts and Grains

Amount	Malt/Grain	% of Grist
17.00 pounds	German Pilsen Malt (2-Row)	60.7%
10.00 pounds	Belgian Plisen Malt	35.7%
0.50 pounds	German Light Munich Malt	1.8%
0.50 pounds	Belgian Aromatic Malt	1.8%
28.00 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
5.00 pounds	Sucrose (Table Sugar)

Non-Fermentables

Amount	Non-Fermentable	Time
1 tsp	Irish Moss	15 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.00 ounces	Magnum	60 min	Bittering	Boil	Pellets	12.5%
1.00 ounces	Saaz	10 min	Aroma	Aroma	Leaf	5.1%
2.00 ounces	Total Hop Weight

Yeasts

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

Batch Size:

10.00 gallons

Boil Volume:

12.00 gallons

Evaporation Rate:

9.00% per hour

Typical Efficiency:

72%

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:

0.80 gallons

Loss:

1.00 gallons

Notes:

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

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 100% of mash water at 162° F / 72° 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

Single infusion mash at 149°F for 90 minutes.
Sparge with 170°F water.
90 minute boil.
Add hops according to schedule.
Cool wort.
Pitch yeast at 64°F from starter.
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 37°F. Longer is better.
Carbonate to 3.4 volumes.

Fermentation and Aging

Primary:

7 days @ 70° F

Secondary:

7 days @ 70° F

Lager:

42 days @ 37° F

Timothy’s Tripel

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	9.3
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	7.6
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	90
OG:	1.088 / 21.1° P
Mash PH:
Boil PH:

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Log: Timothy’s Tripel

Belgian Tripel – All Grain GONE

Statistics

Comments

Malts and Grains

Adjuncts

Non-Fermentables

Hops

Yeasts

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

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

Mash Steps

Water Profile Highlands Ranch, Colorado

Procedure

Fermentation and Aging

Timothy’s Tripel

Brew Day Data

Scale Recipe

Awards & Competitions

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