discgolfin
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast Labs 1388
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.089
- Final Gravity
- 1.021
- Boiling Time (Minutes)
- 60
- IBU
- 22
- Color
- 41
- Primary Fermentation (# of Days & Temp)
- 14 65
- Secondary Fermentation (# of Days & Temp)
- 21 65
Recipe: Delerious Belgian tripppel
Asst Brewer:
Style: Belgian Tripel
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.46 gal
Estimated OG: 1.089 SG
Estimated Color: 4.1 SRM
Estimated IBU: 22.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
12 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 75.00 %
1.25 oz Styrian Goldings [5.25 %] (60 min) Hops 16.9 IBU
0.50 oz Styrian Goldings [5.25 %] (15 min) Hops 3.4 IBU
0.50 oz Saaz [2.70 %] (15 min) Hops 1.7 IBU
0.50 oz Saaz [2.70 %] (0 min) Hops -
4.00 gm Ginger Root (Boil 10.0 min) Misc
4.00 gm Seeds of Paradise (Boil 10.0 min) Misc
12.00 gm Coriander Seed (Boil 10.0 min) Misc
4 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 25.00 %
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 15.00 qt of water at 160.2 F 149.0 F
I used wyeast..this is good but not the same. I mashed around 148 to 149. This needs to age a bit but is not bad at all. I read a lot about using the yeast from the bottle and making a yeast starter with it. have not attempted this yet. Ginger can be dry or fresh. ABV 8.9 The DT yeast brings fg much lower..I just played with this..I read people stepped up th DT yeast and got FG of 1.007 an lower..ABV 8 to 9%. I just tryed to get something close..Let me know if anyone had used DT yeast..What I read was a mix of Wyeast strong ale & safale04?? Any how IBU 21 to 22 range. I might attempt with DT yeast next.
Asst Brewer:
Style: Belgian Tripel
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.46 gal
Estimated OG: 1.089 SG
Estimated Color: 4.1 SRM
Estimated IBU: 22.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
12 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 75.00 %
1.25 oz Styrian Goldings [5.25 %] (60 min) Hops 16.9 IBU
0.50 oz Styrian Goldings [5.25 %] (15 min) Hops 3.4 IBU
0.50 oz Saaz [2.70 %] (15 min) Hops 1.7 IBU
0.50 oz Saaz [2.70 %] (0 min) Hops -
4.00 gm Ginger Root (Boil 10.0 min) Misc
4.00 gm Seeds of Paradise (Boil 10.0 min) Misc
12.00 gm Coriander Seed (Boil 10.0 min) Misc
4 lbs Cane (Beet) Sugar (0.0 SRM) Sugar 25.00 %
1 Pkgs Belgian Strong Ale (Wyeast Labs #1388) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 15.00 qt of water at 160.2 F 149.0 F
I used wyeast..this is good but not the same. I mashed around 148 to 149. This needs to age a bit but is not bad at all. I read a lot about using the yeast from the bottle and making a yeast starter with it. have not attempted this yet. Ginger can be dry or fresh. ABV 8.9 The DT yeast brings fg much lower..I just played with this..I read people stepped up th DT yeast and got FG of 1.007 an lower..ABV 8 to 9%. I just tryed to get something close..Let me know if anyone had used DT yeast..What I read was a mix of Wyeast strong ale & safale04?? Any how IBU 21 to 22 range. I might attempt with DT yeast next.
