MBM30075
Well-Known Member
Looking at some other people's recipes, I've decided to come up with one myself for a Belgian Tripel. Bear in mind that my efficiency is currently about 63%.
Grain:
10 lb Pilsner 2-Row (1.036 SG, 2.0 SRM)
2 lb Munich Malt (1.037 SG, 9.0 SRM)
3 lb Table Sugar (1.046 SG, 1.0 SRM)
Hops:
2.0 oz. Hallertauer (4.8%) @ 60 min
0.5 oz. Tettnang (4.5%) @ 15 min
0.5 oz. Tettnang (4.5%) @ 5 min
Yeast:
White Labs Trappist (WLP500)
Beersmith gives me the following estimates:
OG: 1.083
FG: 1.019
ABV: 8.33%
Color: 6.3 SRM
Bitterness: 31.4 IBU
I do have one question, though. I'm new to all grain. I'm using a modified 5 gallon Home Depot cooler with a stainless steel false bottom (about 1.5" of dead space at the bottom). Will 12 pounds of grain and 15 quarts of water fit?
Not really related to my recipe, but when I'm creating my mash, I've seen people say to put the grain in the cooler first and then add the water to it. When I've done that, air pockets seem to take a few minutes to bubble up to the top and drop the level of the mash. If it takes a few minutes for the whole mash to settle, will I lose heat and will that screw up my mash?
Thanks for either comments about the recipe or answers to my other questions!
Grain:
10 lb Pilsner 2-Row (1.036 SG, 2.0 SRM)
2 lb Munich Malt (1.037 SG, 9.0 SRM)
3 lb Table Sugar (1.046 SG, 1.0 SRM)
Hops:
2.0 oz. Hallertauer (4.8%) @ 60 min
0.5 oz. Tettnang (4.5%) @ 15 min
0.5 oz. Tettnang (4.5%) @ 5 min
Yeast:
White Labs Trappist (WLP500)
Beersmith gives me the following estimates:
OG: 1.083
FG: 1.019
ABV: 8.33%
Color: 6.3 SRM
Bitterness: 31.4 IBU
I do have one question, though. I'm new to all grain. I'm using a modified 5 gallon Home Depot cooler with a stainless steel false bottom (about 1.5" of dead space at the bottom). Will 12 pounds of grain and 15 quarts of water fit?
Not really related to my recipe, but when I'm creating my mash, I've seen people say to put the grain in the cooler first and then add the water to it. When I've done that, air pockets seem to take a few minutes to bubble up to the top and drop the level of the mash. If it takes a few minutes for the whole mash to settle, will I lose heat and will that screw up my mash?
Thanks for either comments about the recipe or answers to my other questions!