vinnythering
Well-Known Member
This one is going to be brewed on July 13. I figure this time I will seek the help of professionals BEFORE ordering my ingredients. This is what I determined to be best for me. I am going to share my recipes and, with help, develop them to a point that I can set the recipe in stone. Basically, I want to perfect my beers. Here's the recipe (fairly simple I think):
Style: Belgian Tripel
Estimated Measurements:
SRM: 4.2 SRM
IBU: 34.8 IBUs
OG: 1.080 SG
FG: 1.006 SG
ABV: 9.7 %
82.8% 12 lb Belgian 2 Row Pilsner
3.4 % 8.0 oz Cara-Pils/Dextrine
13.8% 2.0 lb Candi Sugar, Clear
Add 9 qt of 135F water - 122F for 30 min
Add 5 qt of 210F water - 148F for 30 min
Decoct 6 qt of mash and boil it - 168F for 10 min
1.00 oz Saaz 4.0 % -------------------- Boil 60 min
0.50 oz Hallertauer Mittelfrueh 4.0 % - Boil 60 min
0.50 oz Tettnang 4.5 % ---------------- Boil 60 min
1.00 oz Saaz 4.0 % -------------------- Boil 15 min
0.50 oz Hallertauer Mittelfrueh 4.0 % - Boil 15 min
0.50 oz Tettnang 4.5 % ---------------- Boil 15 min
0.50 tsp Yeast Nutrient --------------- Boil 15 min
1 Whirlfloc Tablet -------------------- Boil 15 min
Abbey Ale Yeast WLP530
0.5 gal starter made with 0.5 tsp Yeast Nutrient and 0.5 lb Light DME
2 weeks primary at 67F
2 weeks secondary at 67F
What I am really concerned about it the fermentation temps and times. I've already done some research on this and gave up. Too many differing opinions out there. I'll just post it instead.
This is my standard schedule for all my ales and it has been working so far, but after reading May/June's BYO it actually kind of seems like I am a little out of my league (well it is intimidating anyway). For temperatures I've got a kegerator and a temp controller, but I always have a primary and a secondary in there with it. For example, when this is brewed I will have an American Pale Ale just starting secondary. and after two weeks (when this goes to secondary) I will be brewing another batch, this time an ESB.
I think that I could just leave my fridge set at 67 like always, but I'm afraid I will miss out on the characteristics that define a tripel. I also have an available space that stays in the mid 70's at all times of day, but everywhere else in the house gets very hot (low-mid 80's).
As for my starter, I feel like it is probably a little low. I'm considering using a larger container and a full pound of DME. Would a 0.5 gal growler be too small for this? Maybe make two starters (I have two growlers)?
Style: Belgian Tripel
Estimated Measurements:
SRM: 4.2 SRM
IBU: 34.8 IBUs
OG: 1.080 SG
FG: 1.006 SG
ABV: 9.7 %
82.8% 12 lb Belgian 2 Row Pilsner
3.4 % 8.0 oz Cara-Pils/Dextrine
13.8% 2.0 lb Candi Sugar, Clear
Add 9 qt of 135F water - 122F for 30 min
Add 5 qt of 210F water - 148F for 30 min
Decoct 6 qt of mash and boil it - 168F for 10 min
1.00 oz Saaz 4.0 % -------------------- Boil 60 min
0.50 oz Hallertauer Mittelfrueh 4.0 % - Boil 60 min
0.50 oz Tettnang 4.5 % ---------------- Boil 60 min
1.00 oz Saaz 4.0 % -------------------- Boil 15 min
0.50 oz Hallertauer Mittelfrueh 4.0 % - Boil 15 min
0.50 oz Tettnang 4.5 % ---------------- Boil 15 min
0.50 tsp Yeast Nutrient --------------- Boil 15 min
1 Whirlfloc Tablet -------------------- Boil 15 min
Abbey Ale Yeast WLP530
0.5 gal starter made with 0.5 tsp Yeast Nutrient and 0.5 lb Light DME
2 weeks primary at 67F
2 weeks secondary at 67F
What I am really concerned about it the fermentation temps and times. I've already done some research on this and gave up. Too many differing opinions out there. I'll just post it instead.
This is my standard schedule for all my ales and it has been working so far, but after reading May/June's BYO it actually kind of seems like I am a little out of my league (well it is intimidating anyway). For temperatures I've got a kegerator and a temp controller, but I always have a primary and a secondary in there with it. For example, when this is brewed I will have an American Pale Ale just starting secondary. and after two weeks (when this goes to secondary) I will be brewing another batch, this time an ESB.
I think that I could just leave my fridge set at 67 like always, but I'm afraid I will miss out on the characteristics that define a tripel. I also have an available space that stays in the mid 70's at all times of day, but everywhere else in the house gets very hot (low-mid 80's).
As for my starter, I feel like it is probably a little low. I'm considering using a larger container and a full pound of DME. Would a 0.5 gal growler be too small for this? Maybe make two starters (I have two growlers)?