Schnitzengiggle
Well-Known Member
I brewed a Belgian Tripel this past Wednesday and I decided to leave the sugar addition out of the boil and add it during fermentation. Here is the recipe:
Style: Belgian Tripel
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 14.48 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 11.00 gal
Estimated OG: 1.082 SG
Estimated Color: 4.0 SRM
Estimated IBU: 36.7 IBUs
Brewhouse Efficiency: 79.00 %
Est Mash Efficiency: 86.2 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
21 lbs 11.5 oz Pilsen (Dingemans) (1.6 SRM) Grain 1 77.3 %
13.7 oz Acidulated (Weyermann) (1.8 SRM) Grain 2 3.0 %
8.6 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 3 1.9 %
84.50 g Saaz [5.80 %] - Boil 60.0 min Hop 4 35.3 IBUs
15.87 g Saaz [5.80 %] - Boil 10.0 min Hop 5 1.3 IBUs
1.0 pkg Abbey Ale (White Labs #WLP530) [35.49 ml Yeast 6 -
5 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 7 17.8 %
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 28 lbs 1.7 oz
----------------------------
Name Description Step Temperature Step Time
Mash In Add 30.83 qt of water at 162.3 F 149.0 F 75 min
Sparge: Batch sparge with 3 steps (Drain mash tun, , 4.78gal, 4.78gal) of 168.0 F water
Like I said this was brewed Wednesday, and I split the 10 gallon batch into two fermenters, one I inoculated with WLP 530, and the other with WLP 550. Since I had foregone the sugar addition, the gravity was about 1.062 into the fermenters, and I pitched a 3L decanted starter into each fermenter. I pitched around 64°F, and placed the fermenters into the fermentation chamber at 65°F at about 3:00pm.
About 24 hours after noticeable fermentation started (Thursday night around 11:00 pm) I bumped the temperature up to 70°F, and allowed the temperature to free rise to the new set temp.
There is still a decent kreausen, but fermentation has definitely slowed so I am thinking it is time to add the sugar. Last night I made some light Belgian Candi Syrup following the recipe found HERE .
The questions or advice I am seeking are:
1. do I drop the temperature back down to reduce fusel alcohol production?
2. What is the best way of mixing the sugar with the wort/beer (they are in 6 gallon PET carboys)? I have a degassing wand that I used to use for aeration, I figured I could attach it to my drill and stir the beer slowly until all the syrup was mixed in.
3. Any other suggestions would be greatly appreciated.
Thanks in advance.
Cheers!
Style: Belgian Tripel
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 14.48 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 11.00 gal
Bottling Volume: 11.00 gal
Estimated OG: 1.082 SG
Estimated Color: 4.0 SRM
Estimated IBU: 36.7 IBUs
Brewhouse Efficiency: 79.00 %
Est Mash Efficiency: 86.2 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
21 lbs 11.5 oz Pilsen (Dingemans) (1.6 SRM) Grain 1 77.3 %
13.7 oz Acidulated (Weyermann) (1.8 SRM) Grain 2 3.0 %
8.6 oz Aromatic Malt (Dingemans) (19.0 SRM) Grain 3 1.9 %
84.50 g Saaz [5.80 %] - Boil 60.0 min Hop 4 35.3 IBUs
15.87 g Saaz [5.80 %] - Boil 10.0 min Hop 5 1.3 IBUs
1.0 pkg Abbey Ale (White Labs #WLP530) [35.49 ml Yeast 6 -
5 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 7 17.8 %
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 28 lbs 1.7 oz
----------------------------
Name Description Step Temperature Step Time
Mash In Add 30.83 qt of water at 162.3 F 149.0 F 75 min
Sparge: Batch sparge with 3 steps (Drain mash tun, , 4.78gal, 4.78gal) of 168.0 F water
Like I said this was brewed Wednesday, and I split the 10 gallon batch into two fermenters, one I inoculated with WLP 530, and the other with WLP 550. Since I had foregone the sugar addition, the gravity was about 1.062 into the fermenters, and I pitched a 3L decanted starter into each fermenter. I pitched around 64°F, and placed the fermenters into the fermentation chamber at 65°F at about 3:00pm.
About 24 hours after noticeable fermentation started (Thursday night around 11:00 pm) I bumped the temperature up to 70°F, and allowed the temperature to free rise to the new set temp.
There is still a decent kreausen, but fermentation has definitely slowed so I am thinking it is time to add the sugar. Last night I made some light Belgian Candi Syrup following the recipe found HERE .
The questions or advice I am seeking are:
1. do I drop the temperature back down to reduce fusel alcohol production?
2. What is the best way of mixing the sugar with the wort/beer (they are in 6 gallon PET carboys)? I have a degassing wand that I used to use for aeration, I figured I could attach it to my drill and stir the beer slowly until all the syrup was mixed in.
3. Any other suggestions would be greatly appreciated.
Thanks in advance.
Cheers!