Belgian Tripel

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sause

Steel Comma Ale & Lagery
HBT Supporter
Joined
Oct 20, 2004
Messages
1,863
Reaction score
20
Location
Menomonee Falls WI
Recipe Type
All Grain
Yeast
Wyeast 1762 Belgian Abbey II
Yeast Starter
Yeast Cake
Batch Size (Gallons)
5
Original Gravity
1.075
Final Gravity
1.015
Boiling Time (Minutes)
60
IBU
25.7
Color
6-7 SRM
Primary Fermentation (# of Days & Temp)
14
Secondary Fermentation (# of Days & Temp)
28
10.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 85.11 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 7.92 %
0.25 lb Caravienne Malt (22.0 SRM) Grain 1.98 %
0.63 lb Corn Sugar (Dextrose) (0.0 SRM) Sugar 4.99 %

1.00 oz Styrian Goldings [6.80 %] (60 min) Hops 20.4 IBU
.50 oz Hallertauer Mittelfrueh [3.30 %] (10 min)Hops 5.4 IBU
.50 oz Saaz [4.00 %] (10 min) (Aroma Hop-Steep) Hops -

Add corn sugar with 10 mins left in the boil. If using an immersion chiller add suger 5 mins before placing chiller in the wort(make sure it desolves). I raked onto a yeast cake from a Belgian Blonde. If you can not get Styrian Goldings replace with enough Fuggles to get 20 IBU's. I kegged this beer at 15psi and served with 10' of 3/16" beverage tubing. I've edited the recipe from what I brewed slightly to lower the hop flavor that was over whelming in this beer.
 
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