Belgian Tripel – All Grain GONE


General Info

Tracking back a bit with the recipe here - using the Ardennes yeast again.


Mashed at 149°F for 90 minutes. PH was 6.0 in mash. Adjusted to 5.6 with 1/2 ounce of lactic acid. Could probably stand 3/4 ounce.

Candi sugar consisted of 1 lb. "Simplicity" and 1 lb. Cascade Candi Sugar.

Malts and Grains

Amount Malt/Grain %
13.00 pounds German Pilsen Malt (2-Row) 48.1%
13.00 pounds American Pale Malt (2-Row) 48.1%
0.50 pounds German Light Munich Malt 1.9%
0.50 pounds Belgian Aromatic Malt 1.9%
27.00 pounds Total Grain Weight 100%


Amount Adjunct
2.00 pounds Candi Sugar, Clear


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 Saaz 10 min 5.1%
2.00 ounces Total Hop Weight


Name Lab/Manufacturer Product ID Amount
Belgian Ardennes Wyeast 3522 3000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash 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

Fermentation and Aging

14 days @ 72° F
60 days @ 32° 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: 1.078 / 18.9° P    
Mash PH:      
Boil PH:      

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