Recipe Type: All Grain
Yeast: Wyeast 3787
Yeast Starter: 1 gallon
Batch Size (Gallons): 5
Original Gravity: 1.085
Final Gravity: 1.016
IBU: 27.9
Boiling Time (Minutes): 60
Color: 4.3
Primary Fermentation (# of Days & Temp): 10 days @ 65 F raise to 75 F + as ferm. slows
Secondary Fermentation (# of Days & Temp): Until clear @ 32 F

Eccentrica Gallumbits

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

18-C Belgian Strong Ale, Belgian Tripel

Min OG: 1.075 Max OG: 1.085
Min IBU: 25 Max IBU: 38
Min Clr: 5 Max Clr: 6 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 15.00
Anticipated OG: 1.085 Plato: 20.49
Anticipated SRM: 4.3
Anticipated IBU: 27.9
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.072 SG 17.61 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.0 12.00 lbs. Pilsener Malt(2-Row) Continental Eu 75.74 1
3.3 0.50 lbs. Wheat Malt America 82.23 2
6.7 1.00 lbs. Munich Malt Germany 80.07 8
10.0 1.50 lbs. Cane Sugar Generic 99.55 0

Potential represented as % Yield, Fine Grind Dry Basis.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Tettnanger Whole 4.50 25.7 60 min.
1.00 oz. Czech Saaz Whole 3.50 2.2 5 min.


Yeast
-----

WYeast 3787 Trappist High Gravity


Water Profile
-------------

Profile: Puyallup, WA, USA
Profile known for:

Calcium(Ca): 14.0 ppm
Magnesium(Mg): 8.0 ppm
Sodium(Na): 9.0 ppm
Sulfate(SO4): 3.0 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 88.0 ppm

pH: 7.20


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 13.50
Water Qts: 16.88 - Before Additional Infusions
Water Gal: 4.22 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 151 Time: 60
Mash-out Rest Temp : 168 Time: 0
Sparge Temp : 170 Time: 0


Total Mash Volume Gal: 5.30 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.




This one should be bottle conditioned. The trickiest part of the fermentation is keeping the temps down for the initial portion and raising only as fermentation slows. If they raise too quickly and you try and cool, you may crash the yeast out. Likewise if you do not try and cool, you may get heavy alcohols. Start cooler than you expect and then raise in increments as it attenuates. Add cane sugar to last 15 minutes of boil, don't waste your money on rock "candi" sugar, it's essentially the same thing and you won't be able to tell the difference. Enjoy!