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Belgian-Tripel-Style

Belgian-Tripel-Style

Belgian Tripel : All Grain : 20 L

CervejeiroBeta

Water: 2,5 Lt/kg de malt, keep at 65ºC for 90 minutes. Sparge 7,4 Lt of water at 72ºC for 60 minutes Boil at 72ºC and filter. Add candi sugar with 15 mins left in the boil. Cool and pitch yeast. Corn sugar is used for bottle priming. Hold in primary fermentor for 10 days at 21 °C Transfer to secondary fermentor for 21 days. Allow to carbonate and age for 14 days.

June 24, 2013 at 11:21am

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Ingredients (All Grain20 L)

  • 6.25 kg Belgian Pils

    Belgian Pils

    Pilsner style malted barley grain.

  • 0.12 kg Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 0.70 kg Candi Sugar Clear

    Candi Sugar Clear

    Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.

  • 7 g Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 60 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • 41 g Styrian Goldings - 4.4 AA% pellets; boiled 90 min

    Styrian Goldings

    Mild, pleasant.

  • 13 g Saaz - 4.7 AA% pellets; boiled 15 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • 20 g Irish Moss - last 15 minutes (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • Wyeast 3787 Trappist High Gravity™

    Wyeast 3787 Trappist High Gravity™

    Robust top cropping yeast with phenolic character. Alcohol tolerance to 12%. Ideal for Biere de Garde. Ferments dry with rich ester profile and malty palate.

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: C - Belgian Tripel

Range for this Style
Original Gravity: 1.080 1.075 - 1.085
Terminal Gravity: 1.010 1.008 - 1.014
Color: 6.1 SRM 4.5 - 7
Alcohol: 9.2% ABV 7.50% - 9.50%
Bitterness: 36.7 IBU 20.00 - 40.00

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