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Du Bon

Du Bon

Belgian Tripel : All Grain : 5 gal

GoodShepherd

A golden,delicious, and quite devilish brew.

October 28, 2013 at 02:58am

0.0/5.0 0 ratings

Ingredients (All Grain5 gal)

  • 14 lbs Pilsen Malt; Dingemans

    Pilsen Malt; Dingemans

    Light in color and low in protein, Dingemans Pilsen is produced from the finest European two-row barley. This malt is well modified and can easily be mashed with a single-temperature infusion.

  • .25 lbs Aromatic Malt; Briess

    Aromatic Malt; Briess

    Golden rich color and a smooth malty flavor. Characteristics & Applications: • Munich-style malt that will contribute an intensely malty flavor and aroma. • Use in any beer style for additional maltiness. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 2.5 lbs White Table Sugar (Sucrose)

    White Table Sugar (Sucrose)

    Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.

  • 2 oz Tettnanger - 4.5 AA% whole; boiled 60 min

    Tettnanger

    Mild, slightly spicy. 'Noble'.

  • .50 oz Saaz - 5.0 AA% whole; boiled 15 min

    Saaz

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

  • Fermentis T-58 Safbrew T-58

    Fermentis T-58 Safbrew T-58

    Estery, somewhat spicy ale yeast. Solid yeast formation at end of fermentation. Widely used for bottle and cask conditioning. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

90 min boil to get rid of dms

Style (BJCP)

Category: 18 - Belgian Strong Ale

Subcategory: C - Belgian Tripel

Range for this Style
Original Gravity: 1.095 1.075 - 1.085
Terminal Gravity: 1.012 1.008 - 1.014
Color: 5.5 SRM 4.5 - 7
Alcohol: 10.9% ABV 7.50% - 9.50%
Bitterness: 37.4 IBU 20.00 - 40.00

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