Description
BELGIAN TRIPEL
| Est Batch Size: 10 L | Est Bitterness: 22 | Est Color: 11 |
| Type: All Grain Batch Size: 10.00 L Boil Size: 18 L | Boil Time: 75 min End of Boil Vol: 12.50 L Final Bottling Vol: 12.00 L | Fermentation: Ale, Two Stage Efficiency: 70.00 % |
Prepare for Brewing
- Hydrate yeast with 220 ml warm water
- Clean and Prepare Brewing Equipment
- Total Water Needed: 26 L
- Mash Water Acid: None
Mash or Steep Grains
| Mash Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 3.50 kg | CHÂTEAU PILSEN 2RS (3.0 EBC) | Grain | 1 | 97.2 % | 2.28 L |
| 0.10 kg | CHÂTEAU ARÔME (100.0 EBC) | Grain | 2 | 2.8 % | 0.07 L |
| Mash Steps | |||
| Name | Description | Step Temperature | Step Time |
| All mash water | Add 15.00 L of water at 68.4 C | 64.0 C | 40 min |
- Sparge Water Acid: None
- Fly sparge with 1.5 L water at 78.0 C
- Add water to achieve boil volume of 18 L
- Estimated pre-boil gravity is 12.3 Brix
| Boil Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 25.00 g | Saaz [4.00 %] – Boil 60.0 min | Hop | 3 | 20.7 IBUs | – |
| 5.00 g | Saaz [4.00 %] – Boil 10.0 min | Hop | 4 | 1.5 IBUs | – |
| 8.00 ml | Spindasol SB1 (Boil) | Fining | 5 | – | – |
- Estimated Post Boil Vol: 12.50 L and Est Post Boil Gravity: 19 Brix
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 10.00 L
Pitch Yeast and Measure Gravity and Volume
| Fermentation Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.0 pkg | FERMOALE AY3 (AEB #AY3) | Yeast | 6 | – | – |
- Measure Actual Original Gravity _______ (Target: 19 Brix)
- Measure Actual Batch Volume _______ (Target: 10.00 L)
Fermentation
- Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)
- Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)
Dry Hop and Bottle/Keg
| Dry Hop/Bottling Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 8.00 ml | Spindasol SB3 (Bottling) | Fining | 7 | – | – |
- Measure Final Gravity: _________ (Estimate: 4 Brix)
- Date Bottled/Kegged: _________ – Carbonation: Bottle with 95 g Table Sugar
- Age beer for 30.00 days at 18.3 C
- Drink and enjoy!
Jack –
Nice brew! Amzing recipe.
brewer111 –