Last Updated: March 01, 2007

Tripel
Batch44
1Sep06

Style Guidelines

BJCP 18C Belgian Tripel

OG = 1.075 - 1.085

FG = 1.010 - 1.016

IBUs = 25 - 38

SRMs = 4.5 - 6

%ABV = 7.5 - 9

12# Durst Turbo Pils Malt

1/2# Dingeman's Caramel Pils Malt

1# Clear Belgian Candy Sugar

20oz Basswood Honey

1tbl 5.2 Stabilizer
2oz Saaz (3.3%aa) Bittering Hops - 60min

1capsule Servomyces - 15min

1tsp Irish Moss - 15min

1oz Saaz (3.3%aa) Aroma Hops - 1min

Wyeast #3787 Trappist High Gravity Yeast

(1143205 MFG01Aug06)

Single Infusion Mash, Batch Sparge

Sacchrafication Rest 150dF/90min - Infuse 4gal @ 162dF

1st Mash Out 170dF/10min - Infuse 2.5gal @ 207dF

2nd Mash Out 170dF/10min - Infuse 3.5gal @ 170dF

Batch Size = 5.5gal

70min boil

?70% Efficiency

OG = 1.076
FG = 1.007

SRMs = 3.7**

IBUs = 28**
9%abv
** Estimated w/ProMash

Brewing Notes:

• 31Aug - Starter - 1/2cup ELDME, 16oz Water.

• 1Sep - Brew w/Kyle

• 7:15 - Start heating strike water.

• 7:30 - Dough in.

• 7:45 - Check mash 148dF

• 8:50 - Mashout #1.

• 9:00 - Batch sparge #1 - collected 4gal.

• 9:10 - Mashout #2.

• 9:20 - Batch sparge #2 - collected total 7.7gal.

• 9:45 - Boil.

• 9:50 - 1st hop addition.

• 10:20 - Burner off.  Add honey and sugar.

• 10:35 - Boil.

• 10:50 - Irish moss and servo.

• 10:55 - Chiller in boil.

• 11:04 - 2nd hop addition.

• 11:05 - Chilling.

• 11:45 - 60 sec O2.  Pitched.

• 6:00 - Fermentation.

• 18Sep - Racked - SG=1.008 @ 68dF.

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Bottling/Kegging Notes:

• 1Mar - Kegged.  WOW, this is one great beer!

Tasting Notes:

• -

$27 Ingredients
$7 Water