My Belgian Tripel

What do you guys think?

Belgian Tripel


Type: Extract
Date: 3/14/2011
Batch Size: 5.00 gal
Brewer: Mark Russell
Boil Size: 6.41 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equiptment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: -
Taste Notes:

Ingredients

Amount Item Type % or IBU
9.15 lb LME Golden Light (Briess) (4.0 SRM) Extract 83.94 %
0.75 lb Carapils (Briess) (1.5 SRM) Grain 6.88 %
0.25 oz Warrior [17.20 %] (60 min) Hops 12.8 IBU
0.25 oz Warrior [17.20 %] (45 min) Hops 11.8 IBU
1.00 oz Saaz [4.00 %] (1 min) Hops 0.5 IBU
1.00 tsp Irish Moss (Boil 15.0 min) Misc
1.00 lb Candi Sugar, Clear (0.5 SRM) Sugar 9.17 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) [Starter 1200 ml] Yeast-Wheat



Beer Profile

Est Original Gravity: 1.077 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 7.91 % Actual Alcohol by Vol: 0.65 %
Bitterness: 25.1 IBU Calories: 43 cal/pint
Est Color: 6.0 SRM Color: Color


Mash Profile

Mash Name: None Total Grain Weight: 10.00 lb
Sparge Water: - Grain Temperature: -
Sparge Temperature: - TunTemperature: -
Adjust Temp for Equipment: FALSE Mash PH: -

Steep grains as desired (30-60 minutes)



Mash Notes: -
Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

Notes

Looks like you could learn your way around BeerSmith a bit better, but overall, I think you'll enjoy the beer. Cheers mate.

Loose the c-pils. The Briess extract is 2-row and c-pils and should have plenty of it. Don't need mouthfeel for a tripel. Don't think Warrior will make for a good tripel with that yeast but YMMV...

+1 to losing the carapils. I would also go with Pilsen DME over golden. You might want to move your 45 minute hop addition to 60; 45 minute additions aren't real effective for bittering of flavor. Also, put some thought into how your going to control temperature. Shoot for starting fermentation at ~65 and ending ~75.

Enjoy the beer!

warrior may be OK, I used summit for bittering and aroma in a tripel once, and it turned out very, very good. Lose the carapils, ramp the temp up after a few days, you will be good to go.

Sounds good, will be doing this tomorrow, will be my first full boil

I'm new to beersmith, what am I not doing correctly? Always looking to improve