Un Tripel

[Ó Flannagáin]

Recipe Type: All Grain
Yeast: WYeast 1762
Yeast Starter: Yes, Big
Batch Size (Gallons): 5.5
Original Gravity: 1.081
Final Gravity: 1.014
IBU: 33.7
Boiling Time (Minutes): 75
Color: 7.4
Primary Fermentation (# of Days & Temp): 9 days
Secondary Fermentation (# of Days & Temp): 3 weeks
Additional Fermentation: bottles or keg for 2 months+


BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: un tripel
Brewer: Christopher John Flannagan
Asst Brewer:
Style: Belgian Tripel
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.22 gal
Estimated OG: 1.081 SG
Estimated Color: 7.4 SRM
Estimated IBU: 33.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 71.01 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 6.46 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 6.46 %
0.66 lb Biscuit Malt (23.0 SRM) Grain 4.26 %
0.33 lb Caravienne Malt (22.0 SRM) Grain 2.13 %
1.00 oz Styrian Goldings [5.40 %] (75 min) Hops 15.2 IBU
1.00 oz Hallertauer [4.80 %] (60 min) Hops 12.9 IBU
0.50 oz Styrian Goldings [5.40 %] (20 min) Hops 4.4 IBU
0.50 oz Hallertauer [4.80 %] (5 min) Hops 1.3 IBU
1.50 lb Candi Sugar, Clear (0.5 SRM) Sugar 9.68 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) [StarYeast-Ale


Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 13.99 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 17.49 qt of water at 161.4 F 150.0 F
10 min Mash Out Add 11.19 qt of water at 200.2 F 168.0 F


Notes:
------

Just tasted the sample of this guy and it was AWESOME! I can't wait til Christmas to open one up. I primed with Clear Candi Sugar. Fermented at 64 ambient temp, this guy got up to around 68-69 from fermentation heat.

[DrunkenSatyr]

It is killing me waiting on this one to finish.......damn you

[cnbudz]

I brewed this today. I had to substitute some Sterling since I couldn't get Hallertauer. I got the IBUs about the same, we'll see how it turns out....

I also read something recently that said the Wyeast belgian yeasts can benefit from some dextrose additions during fermentation so I'm going to try that and see what happens. I lowered my OG a bit to compensate for the extra dextrose I'll be adding. I'm not sure how to measure exactly what the abv will be with the extra additions, I guess I'll just have to judge by taste....

[Ó Flannagáin]

AWesome! Let me know how it turns out!

[cnbudz]

no problem, I'll get back to you in 6 months.....

I'm lettin' this bastard age for awhile

[mdd134]

How many volumes of C02 did you go for when you carbed this? I know the style shows up to 4 volumes but regular beer bottles will not hold that much. I am going to use regular bottles but I want this to be highly carbed

[Ó Flannagáin]

Dude, I have no idea honestly. I can't remember. Back then I was experimenting with different amounts of homemade candi sugar for priming each batch. It varied greatly. You do want it to be highly carbed though, so see if you can find the max safe level for regular bottles.