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Belgian Tripel new

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: Belgian Tripel new	Brewer: jstutsman	Brew Date:
	IBU Formula: Tinseth	Units: standard	Private: Yes
Boil	Boil Volume: 7.25 gal.	Boil Length: 90 min.	Target Volume: 5.25 gal.
Style	Name: Belgian Tripel	Category: Begian Strong Ale - 18C	Type: Ale
Notes

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
Belgian Pilsner 2-Row	14 lbs.	2 °L	1.036	1.062	82%
Corn Sugar (Dextrose)	2 lbs. 12 oz.	0 °L	1.046	1.024	16%
Aromatic Malt	4 oz.	17 °L	1.036	1.001	1%
Total	17 lbs.	5 SRM		1.088

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Tettnang (Usa)	2.5 oz.	5.1	Boil	60 min.	Pellet	33
Saaz (Usa)	1 oz.	5.1	Boil	10 min.	Pellet	5
Saaz (Czech)	0.5 oz.	5.3	Boil	0 min.	Pellet	0
Total	4.00 oz.					38

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
Belgian Strong Ale 1388	75	Low	65 °F	75 °F

Miscs Add

Misc	Type	Amount	Use	Time

Mash Information edit

Details	Name: Belgian Tripel new	Brewer: jstutsman	Brew Date:
	Boil Volume: 7.25 gal.	Units: standard	Thermal Loss: 3°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
Saccharification	infusion	60 min.	155.0 °F	6.38 gal.	168.6 °F	1.50
Total		1 hour		6.38 gal. (runoff: 3.83 gal.)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Saccharification	60 min.	155.0 °F	6.38 gal.	168.6 °F
Total	1 hour		6.38 gal.

Type

partial mash

OG

1.088

style
1.075 - 1.085

FG

1.022

style
1.008 - 1.014

Color

5 SRM

style
4.5 - 7

IBU

38

style
20 - 40

ABV

8.7%

style
7.5 - 9.5

Cal.

293

per 12oz.