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Old 05-29-2011, 05:45 AM   #1
coryforsenate's Avatar
Jul 2009
College Station, TX
Posts: 326
Liked 6 Times on 6 Posts

Recipe Type: All Grain   
Yeast: WY1388, WLP550, WLP575   
Yeast Starter: None   
Batch Size (Gallons): 5   
Original Gravity: 1.079, before sugar additions, 1.079 after   
Final Gravity: 1.011   
IBU: 32   
Boiling Time (Minutes): 60   
Color: 5   
Primary Fermentation (# of Days & Temp): 65 for 1 day, 68 2 days, and then 75 til done   
Tasting Notes: Standard Tripel notes: fruity esters, effervescent, pilsner grain, etc   

4 lb Belgian Pils
3 lb German Pils
3 lb Bohemian Pils
4oz Aromatic Malt
4oz Caravienne
4oz Torrified Wheat
2oz Acid Malt
2oz Biscuit Malt

2 lb Dark Candi Clear Belgian Candi Syrup
1 lb Honey (used Fain’s natural raw honey)

Saaz .75oz FWH and .25 at 5min
Styrian Golding .75oz FWH and .25 at 15min
Sterling 1oz FWH

Mashed in at 135 and brought it up to 148 for an hour. Mashed out at 170. I added the first bottle of sugar when I moved it to 75, then added the next when bubbles slowed down, then added the last when bubbles slowed down.

The OG with grain only should say 1.058 before sugar additions.

I didn't make a starter since I had 3 packs of yeast and was doing incremental feeding so osmotic stress isn't an issue given the OG. I used 3 different yeasts to add complexity since tripels showcase the yeast, as well as had different intentions for each yeast (flavor vs attenuation). I got 86% attenuation.

At one month, it's nicely drinkable at 9% although it's still green. I think I'll try another in a month.
Merlot Barrel Russian Imperial Stout
Vanilla Belgian Stout
Hard Cider
Tripel w/wine tannins

Dark Strong

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