jkarp
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- Chimay harvest
- Yeast Starter
- 1L
- Batch Size (Gallons)
- 3
- Original Gravity
- 1.073
- Final Gravity
- 1.009
- Boiling Time (Minutes)
- 90
- IBU
- 62 (Rager)
- Color
- 5 (SRM)
- Primary Fermentation (# of Days & Temp)
- 14 (see notes)
- Secondary Fermentation (# of Days & Temp)
- none
- Tasting Notes
- Clearly, a hop farm has exploded inside this Tripel.
Ingredients
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Beet sugar 1.00 lb, Sugar, Other
Extra Light DME 1.00 lb, Extract, Extract
Pilsener (Belgian) 2.50 lb, Grain, Mashed
Two-row (Belgian) 2.50 lb, Grain, Mashed
Northern Brewer (7.0AA) 1.00 oz, Whole, 60 minutes
Sterling (7.5AA) 0.50 oz, Whole, 20 minutes
Sterling 0.50 oz, Whole, 10 minutes
Sterling 0.50 oz, Whole, 5 minutes
Sterling 0.50 oz, Whole, 1 minutes
Sterling 1.00 oz, Whole, dry-hop
Notes
-----
60 min mash @ 154. 90 min boil. DME added late to keep color light. 14 day ferment, starting at 67 and allowed to rise as yeast desired. Dry-hopped last 7 days of ferment. 21 day warm bottle condition at 80.
-----------
Beet sugar 1.00 lb, Sugar, Other
Extra Light DME 1.00 lb, Extract, Extract
Pilsener (Belgian) 2.50 lb, Grain, Mashed
Two-row (Belgian) 2.50 lb, Grain, Mashed
Northern Brewer (7.0AA) 1.00 oz, Whole, 60 minutes
Sterling (7.5AA) 0.50 oz, Whole, 20 minutes
Sterling 0.50 oz, Whole, 10 minutes
Sterling 0.50 oz, Whole, 5 minutes
Sterling 0.50 oz, Whole, 1 minutes
Sterling 1.00 oz, Whole, dry-hop
Notes
-----
60 min mash @ 154. 90 min boil. DME added late to keep color light. 14 day ferment, starting at 67 and allowed to rise as yeast desired. Dry-hopped last 7 days of ferment. 21 day warm bottle condition at 80.