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Recipe Information edit

Details

Name: Tripel Brewer: reecer42 Brew Date:
  IBU Formula: Rager Units: standard Private: Yes

Boil

Boil Volume: 6 gal. Boil Length: 60 min. Target Volume: 5 gal.

Style

Name: Belgian Tripel Category: Begian Strong Ale - 18C Type: Ale

Notes

Dough in- 151F, pH 4.9
Sparged too much, 7.5gal collected. boiled down to 5.5gal. 0.75gal sugar water added after pitching into fermenter. whoops.
Double starter pitched. primary done in 6 days. FG1.008.

Fermentables add

Variety Amount Color Potential SG Grist%  
Belgian Pilsner 2-Row15 lbs.2 °L1.0361.07088%
Corn Sugar (Dextrose)2 lbs.0 °L1.0461.01812%
Total 17 lbs.
5 SRM
  1.089    

Hops add

Hops Amount AA% Use Time Type IBU  
Saaz (Czech)2 oz.4Boil60 min.Whole24
Saaz (Czech)1 oz.4Boil25 min.Whole8
Saaz (Czech)1 oz.4Boil5 min.Whole3
Total 4.00 oz.         35  

Yeasts add

Yeast Attenuation% Flocculation Min Temperature Max Temperature  
Belgian Ale 121474Medium58 °F68 °F

Miscs Add

Misc Type Amount Use Time  

Mash Information edit

Details

Name: Tripel Brewer: reecer42 Brew Date:
  Boil Volume: 6 gal. Units: standard Thermal Loss: 0°F
  Mash Efficiency: 65% Mash Method: single infusion Sparge Method: fly
  Grain Temp: 72 °F Initial Grist Ratio: 1.50 qt./lb. Absorption Rate: 0.15 gal./lb.

Notes

Mash Steps add

Step Name Type Length Target Temp Infusion Amount Infusion Temp Grist Ratio  
Saccharificationinfusion60 min.155.0 °F6.38 gal.165.6 °F1.50
Total   1 hour   6.38 gal. (runoff: 3.83 gal.)    

Sparge Steps add

Step Name Target Temp Water Amount  
Fly Sparge170.0 °F2.17 gal.
Total   2.17 gal.  

Type

partial mash

OG

1.089
style
1.075 - 1.085

FG

1.023
style
1.008 - 1.014

Color

5 SRM
style
4.5 - 7

IBU

35
style
20 - 40

ABV

8.7%
style
7.5 - 9.5

Cal.

297
per 12oz.