Belgian Tripel – All Grain GONE


General Info

Annual New Year's Tripel brew.

Malts and Grains

Amount Malt/Grain %
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%


Amount Adjunct
5.00 pounds Sucrose (Table Sugar)


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


Amount Hop Time AA
1.50 ounces Magnum 60 min 10.1%
1.50 ounces Hallertauer Gold 10 min 4.7%
3.00 ounces Total Hop Weight


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


  • 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

7 days @ 70° F
7 days @ 70° F
42 days @ 37° F

Timothy’s Tripel

Date Brewed:  

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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