Going to kettle this weekend. A little different from my first attempt. I'm debating the mash profile:
A) 90 minutes @ 150°F or
B) 45 minutes @144°F and 30 minutes @ 158°F.
Did option B last time. Finished @ 1.010 (from 1.094) but was a little sweet and 11% alcohol. Any thoughts?
#16 Belgian Tripel
Batch Size: 12.00 gal Boil Size: 14.00 gal Boil Time: 75 min Brewhouse Efficiency: 75.00
Est Original Gravity: 1.080 SG Est Final Gravity: 1.017 SG Bitterness: 30.4 IBU Est Color: 4.8 SRM
27 lbs Pilsen (Dingemans) (1.6 SRM) 82.44 %
1 lbs Aromatic Malt (Dingemans) (19.0 SRM) 3.05 %
12.0 oz Wheat Malt (Thomas Fawcett) (3.5 SRM) 2.29 %
2 lbs Corn Sugar (Dextrose) (0.0 SRM) 6.11 %
1 lbs Candi Sugar, Clear (0.5 SRM) 3.05 %
1 lbs Honey (1.0 SRM) 3.05 %
0.50 oz Styrian Goldings (Pellet) [4.20 %] (75 min) (FWH) 2.4 IBU
0.75 oz Magnum [11.50 %] (75 min) 10.0 IBU
2.00 oz Goldings, East Kent [5.18 %] (60 min) 11.5 IBU
1.00 oz Goldings, East Kent (plug) [5.50 %] (30 min) 4.8 IBU
1.00 oz Tettnang [4.80 %] (5 min) 1.1 IBU
0.50 oz Tettnang (plug) [4.60 %] (5 min) 0.5 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min)
1.00 items Yeast Nutrient (Boil 15.0 min)
2.00 gm Coriander Seed (Boil 5.0 min)
2.00 gm Ginger Root (Boil 5.0 min)
2.00 gm Grains Of Paradice (Boil 5.0 min)
1 Pkgs Trappist High Gravity (Wyeast Labs #3787)
Notes
Pitch @64°F for 3 days then let rise to 70°F until done.
Sugars are 17% of fermentables.
A) 90 minutes @ 150°F or
B) 45 minutes @144°F and 30 minutes @ 158°F.
Did option B last time. Finished @ 1.010 (from 1.094) but was a little sweet and 11% alcohol. Any thoughts?
#16 Belgian Tripel
Batch Size: 12.00 gal Boil Size: 14.00 gal Boil Time: 75 min Brewhouse Efficiency: 75.00
Est Original Gravity: 1.080 SG Est Final Gravity: 1.017 SG Bitterness: 30.4 IBU Est Color: 4.8 SRM
27 lbs Pilsen (Dingemans) (1.6 SRM) 82.44 %
1 lbs Aromatic Malt (Dingemans) (19.0 SRM) 3.05 %
12.0 oz Wheat Malt (Thomas Fawcett) (3.5 SRM) 2.29 %
2 lbs Corn Sugar (Dextrose) (0.0 SRM) 6.11 %
1 lbs Candi Sugar, Clear (0.5 SRM) 3.05 %
1 lbs Honey (1.0 SRM) 3.05 %
0.50 oz Styrian Goldings (Pellet) [4.20 %] (75 min) (FWH) 2.4 IBU
0.75 oz Magnum [11.50 %] (75 min) 10.0 IBU
2.00 oz Goldings, East Kent [5.18 %] (60 min) 11.5 IBU
1.00 oz Goldings, East Kent (plug) [5.50 %] (30 min) 4.8 IBU
1.00 oz Tettnang [4.80 %] (5 min) 1.1 IBU
0.50 oz Tettnang (plug) [4.60 %] (5 min) 0.5 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min)
1.00 items Yeast Nutrient (Boil 15.0 min)
2.00 gm Coriander Seed (Boil 5.0 min)
2.00 gm Ginger Root (Boil 5.0 min)
2.00 gm Grains Of Paradice (Boil 5.0 min)
1 Pkgs Trappist High Gravity (Wyeast Labs #3787)
Notes
Pitch @64°F for 3 days then let rise to 70°F until done.
Sugars are 17% of fermentables.