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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Help with Tripel recipie!
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Old 02-15-2012, 07:31 PM   #1
Alefeb07
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Default Help with Tripel recipie!

Ok so here's the issue. I was was at my local brew store looking to pick up some malt extract for a tripel recipie I am ready to try. "11 pounds please," he returns from the back with a huge bag of crushed grains. I am new to this and have definitely never used grains as this, I mean I know the basic technique but that's as far as my knowledge goes. So I found a few conversions online using .6 to achieve the right amount. That being said, I adjusted the recipie and here it is. Please give me some guidance or advice on the recipie or the conversions. I really am stumbling around in the dark with this.

5 gallon batch

6.6 lbs Mashed pilsner grain
1.5 lbs Belgian candi sugar
.5 lbs light honey
1.5 oz tettnanger hops
1 oz saaz hops
.5 oz saaz

WLP - 500 Trappist yeast
Bourbon soaked wood chips

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Old 02-15-2012, 07:50 PM   #2
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I believe your conversion is backwards... You would use more grains than extract. the .6 conversion rate you mention is for going from grains to extract. The other way around is something like 1.25 as much grain to replace extract in a recipe.

If you have 11 lbs of pilsner malt, I would use that entire amount. With the sugar and honey, you are right on track for a nice tripel.

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Old 02-15-2012, 08:01 PM   #3
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I would go more like 12-14 pounds of pilsner. 11 pounds won't even hit the low end of the style guidelines unless you are getting 75%+ efficiency.

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Old 02-15-2012, 10:59 PM   #4
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Ok so the original calls for 11 lbs of extract. So (11 X 1.25 = 13.75). 14 lbs of grain, is that a normal amount for grain recipie? I obviously don't know much but this seems like a very large amount to put in the normal 2 gallons of water for the wort. Am I going to need to add more water to the wort or stick with my normal routine of two cold in the Carboy and one cold after the wort? Again, thank you for your input thus far. You are definitely giving me a lot of confidence.

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Old 02-16-2012, 12:25 AM   #5
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It is normal for a Tripel.


You would want to mash that with 4-5 gallons of water, and then sparge with another 4-5 gallons. All told you will need something like 10 gallons of water (the grain will absorb some when you mash) and then boil it down to 5 gallons.

If you don't have a pot big enough to do a full boil, I would recommend either doing a smaller batch, or maybe going back to an extract version.



One other thing, that is especially important for all-grain, is that if you are using pilsner malt, you will want to boil the wort for at least 90 minutes. Pilsner malt has high levels of SMM which can cause significant DMS (a cooked corn aroma/flavor) in your beer. Boiling it longer and more vigorously helps drive off the DMS.

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Old 02-16-2012, 02:43 AM   #6
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Practice with a partial mash (Boil in bag). Use 5 lbs of grain (in the bag), add to 6 quarts of 160 F water, and hold for about 45 minutes (hold mix at at 148 - 150 F). Remove bag, drain, then sparge/rinse with 5 quarts of 170 F water in another pan. Remove and drain grains. Add sparge water and and drained fluid to main pot. You should have about 10 quarts of liquid.

Bring to boil, add hops as needed, add 7 lbs of extract, candi-sugar and honey near the end of the boil.

Extract, sugar, and honey can be boiled and cooled separately if you are lacking a large pot, and added to the fermenter after the wort.

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Old 02-16-2012, 04:16 PM   #7
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Quote:
Originally Posted by weirdboy View Post
It is normal for a Tripel.


You would want to mash that with 4-5 gallons of water, and then sparge with another 4-5 gallons. All told you will need something like 10 gallons of water (the grain will absorb some when you mash) and then boil it down to 5 gallons.

If you don't have a pot big enough to do a full boil, I would recommend either doing a smaller batch, or maybe going back to an extract.
Ok so I think I will be investing in a large turkey frying unit capable of holding around 9 gallons. My question at this point is after I sparge and am left with a very large amount of wort, do I start adding my ingredients (hops, sugars) or do I wait until it has boiled down to around 5.5 gallons. I would assume waiting until it has boiled down would be better as it won't over cook in the wort vessel. Once again thank you for all the help!
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Old 02-16-2012, 04:27 PM   #8
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So he gave you 11 lbs of grain total? As in 11 pounds of pilsner? If that's right, then you may want to look at picking up some more if you want to fit into the guidelines for a Tripel. With what you have right now you'll probably be a few gravity points under the style, but that kind of thing really doesn't bother me when it comes to brewing.

What equipment do you currently have? If you have the ability to do a full boil, you're just about halfway to being able to brew with what you've got on hand.

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Old 02-16-2012, 04:56 PM   #9
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Originally Posted by phenry View Post
So he gave you 11 lbs of grain total? As in 11 pounds of pilsner? If that's right, then you may want to look at picking up some more if you want to fit into the guidelines for a Tripel. With what you have right now you'll probably be a few gravity points under the style, but that kind of thing really doesn't bother me when it comes to brewing.

What equipment do you currently have? If you have the ability to do a full boil, you're just about halfway to being able to brew with what you've got on hand.
Hello, currently I have everything needed to brew extract and I am possibly purchasing a large 8-9 gallon turkey fryer today that I think would function well as a mash cooker. After that i will probably pick up a few 5 gallon buckets and fabricate a lauter-tun. For the wort chiller I will probably just use an ice bath for ease. In reference to the Pilsner, I will definitely pick up another pound or two today. Any thoughts?
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Old 02-16-2012, 05:42 PM   #10
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Quote:
Originally Posted by Alefeb07 View Post
Hello, currently I have everything needed to brew extract and I am possibly purchasing a large 8-9 gallon turkey fryer today that I think would function well as a mash cooker. After that i will probably pick up a few 5 gallon buckets and fabricate a lauter-tun. For the wort chiller I will probably just use an ice bath for ease. In reference to the Pilsner, I will definitely pick up another pound or two today. Any thoughts?
Well an 8-9 gallon kettle is basically a necessity if you're doing full boils, so we're good on that. What do you mean by mash cooker? Are you planning on doing brew-in-a-bag or follow the more "traditional" route of mashing and lautering? Unless you hold all of your grains in a strainer bag for the mash, you'll need some kind of false bottom or manifold in your tun to drain out your wort. For right now, if you want to keep costs down, look at BIAB. All you really need in addition to that turkey fryer is a paint strainer bag. I've never brewed that way before though, so I can't be of too much help in that aspect. If instead you feel like making a cooler MLT, I can definitely help you out there.

Also, I would suggest rigging up an immersion chiller. If you make it yourself, one can be had for about $30 or so, depending on the price of copper. I made mine out of 20' of 3/8" tubing, and it works well if the groundwater is below the mid-60's. An ice bath just isn't very efficient at cooling down a full 5 gallons of wort.

This may seem like a lot of stuff piling up really fast in making the jump to all-grain, but IMHO, it's very well worth it to make the change at some point in time.
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