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

Belgian Tripel – All Grain GONE

Batch #:

01-2012

Batch Size:

10 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

January 21, 2012

Statistics

Target OG:

1.085 20.4° P

OG:

1.085 20.4° P

Target FG:

1.010 2.6° P

FG:

1.010 2.6° P

Real Extract:

5.8° P

Attenuation:

87.3% Apparent – 71.6% Real

Color:

5.4 SRM

IBU:

29.7 Rager

BU/GU:

0.35

ABV:

10%

ABW:

7.8%

Calories:

275 12 oz

General Info

Annual New Year's Tripel brew.

Malts and Grains

Amount	Malt/Grain	% of Grist
16.00 pounds	German Pilsen Malt (2-Row)	59.3%
10.00 pounds	American Pale Malt (2-Row)	37%
1.00 pounds	Belgian Aromatic Malt	3.7%
27.00 pounds	Total Grain Weight	100%

Adjuncts

Amount	Adjunct
5.00 pounds	Sucrose (Table Sugar)

Non-Fermentables

Amount	Non-Fermentable	Time
1/4 tsp	Super Moss	15 minutes

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.50 ounces	Magnum	60 min	Bittering	Boil	Pellets	10.1%
1.50 ounces	Hallertauer Gold	10 min	Aroma	Aroma	Leaf	4.7%
3.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
Trappist Ale	White Labs	WLP500	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 London, England

Calcium:

52 ppm

Bicarbonate:

156 ppm

Sulfate:

77 ppm

Chloride:

60 ppm

Sodium:

99 ppm

Magnesium:

16 ppm

PH:

8.0

Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Procedure

Single infusion mash at 149°F for 60 minutes.
Sparge with 170°F water.
90 minute boil.
Primary ferment one week, raising to a temperature 71°F by the end, adding sucrose when primary fermentation begins to slow.
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
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	7.7
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:

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Log: Timothy’s Tripel

Belgian Tripel – All Grain GONE

Statistics

General Info

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 London, England

Procedure

Fermentation and Aging

Timothy’s Tripel

Brew Day Data

Scale Recipe

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