rhoadsrage
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- Wyeast 3787
- Yeast Starter
- Yes
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.080
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 90
- IBU
- 53.1
- Color
- 4.1 SRM
- Primary Fermentation (# of Days & Temp)
- 10 days @64-70
- Secondary Fermentation (# of Days & Temp)
- 30 days @ 45
- Additional Fermentation
- split & aged @ 65
- Tasting Notes
- Updates posted bellow after botteling.
A ProMash Brewing Session - Recipe Details Report
BJCP Style and Style Guidelines
-------------------------------
18-B Strong Belgian Ale, Tripel
Min OG: 1.065 Max OG: 1.095
Min IBU: 20 Max IBU: 35
Min Clr: 4 Max Clr: 6 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 16.00
Anticipated OG: 1.080 Plato: 19.35
Anticipated SRM: 4.1
Anticipated IBU: 53.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.062 SG 15.22 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
87.5 14.00 lbs. Pilsener Belgium 1.037 2
12.5 2.00 lbs. Candi Sugar (clear) Generic 1.046 1
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Saazer Whole 4.30 27.9 60 min.
0.50 oz. Hallertauer Mittelfruh Whole 4.50 7.3 60 min.
0.50 oz. Hallertauer Mittelfruh Whole 4.50 3.7 30 min.
2.00 oz. Saazer Whole 4.30 14.2 30 min.
Yeast
-----
WYeast 3787 Trappist High Gravity
Water Profile
-------------
Profile: Chicago's finest
Profile known for:
Calcium(Ca): 33.6 ppm
Magnesium(Mg): 11.9 ppm
Sodium(Na): 5.9 ppm
Sulfate(SO4): 26.8 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.2 ppm
pH: 7.48
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 14.00
Water Qts: 14.00 - Before Additional Infusions
Water Gal: 3.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Saccharification Rest Temp : 149 Time: 90
Mash-out Rest Temp : 169 Time: 10
Sparge Temp : 0 Time: 0
Total Mash Volume Gal: 4.62 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
This beer will then be split into three 2-gallon batches:
1) straight Tripel
2) aged on 1oz. medium toasted French Oak soaked in Chardonnay
3) ages on spice blend: 1 Tbls: cinnamon, 3/4 tsp. black cardamom, 1/2 tsp. allspice, 1/2 tsp cloves, 1/4 tsp nutmeg, 1 Tbls fresh ginger.
BJCP Style and Style Guidelines
-------------------------------
18-B Strong Belgian Ale, Tripel
Min OG: 1.065 Max OG: 1.095
Min IBU: 20 Max IBU: 35
Min Clr: 4 Max Clr: 6 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 16.00
Anticipated OG: 1.080 Plato: 19.35
Anticipated SRM: 4.1
Anticipated IBU: 53.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.062 SG 15.22 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
87.5 14.00 lbs. Pilsener Belgium 1.037 2
12.5 2.00 lbs. Candi Sugar (clear) Generic 1.046 1
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.00 oz. Saazer Whole 4.30 27.9 60 min.
0.50 oz. Hallertauer Mittelfruh Whole 4.50 7.3 60 min.
0.50 oz. Hallertauer Mittelfruh Whole 4.50 3.7 30 min.
2.00 oz. Saazer Whole 4.30 14.2 30 min.
Yeast
-----
WYeast 3787 Trappist High Gravity
Water Profile
-------------
Profile: Chicago's finest
Profile known for:
Calcium(Ca): 33.6 ppm
Magnesium(Mg): 11.9 ppm
Sodium(Na): 5.9 ppm
Sulfate(SO4): 26.8 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.2 ppm
pH: 7.48
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 14.00
Water Qts: 14.00 - Before Additional Infusions
Water Gal: 3.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.00 - Before Additional Infusions
Saccharification Rest Temp : 149 Time: 90
Mash-out Rest Temp : 169 Time: 10
Sparge Temp : 0 Time: 0
Total Mash Volume Gal: 4.62 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
This beer will then be split into three 2-gallon batches:
1) straight Tripel
2) aged on 1oz. medium toasted French Oak soaked in Chardonnay
3) ages on spice blend: 1 Tbls: cinnamon, 3/4 tsp. black cardamom, 1/2 tsp. allspice, 1/2 tsp cloves, 1/4 tsp nutmeg, 1 Tbls fresh ginger.