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Old 06-30-2011, 07:11 PM   #1
rhoadsrage
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Mar 2010
Chicago
Posts: 290
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Recipe Type: All Grain   
Yeast: Wyeast 3787   
Yeast Starter: Yes   
Batch Size (Gallons): 6   
Original Gravity: 1.080   
Final Gravity: 1.008   
IBU: 53.1   
Boiling Time (Minutes): 90   
Color: 4.1 SRM   
Primary Fermentation (# of Days & Temp): 10 days @64-70   
Additional Fermentation: split & aged @ 65   
Secondary Fermentation (# of Days & Temp): 30 days @ 45   
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.
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Old 10-03-2011, 01:48 AM   #2
shanewheel
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Jun 2009
DFW, Texas
Posts: 16

How'd it turn out? I haven't brewed in a little while, but I'm thinking of doing a Tripel for my next batch. I'm interested in how the oaked Tripel turned out.

 
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