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Old 07-30-2007, 02:15 AM   #1

Recipe Type: All Grain   
Yeast: Wyeast 3787   
Yeast Starter: Yes   
Batch Size (Gallons): 10   
Original Gravity: 1.091   
Final Gravity: 1.018   
IBU: 57   
Boiling Time (Minutes): 60   
Color: 6.9   
Primary Fermentation (# of Days & Temp): 7 @ 68°   
Secondary Fermentation (# of Days & Temp): 14 @ 68°   

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Houblon Belge Belgian IPA

A ProMash Recipe Report

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
69.8 22.00 lbs. Pale Malt (2-row) America 1.036 2
9.5 3.00 lbs. Crystal 10L America 1.035 10
9.5 3.00 lbs. Munich Malt Belgium 1.038 8
1.6 0.50 lbs. Wheat Malt Belgium 1.038 2
9.5 3.00 lbs. Clear Candy Sugar Generic 1.046 0

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Centennial Whole 10.50 19.5 60 min.
2.00 oz. Liberty Whole 4.00 14.9 60 min.
2.00 oz. Amarillo Gold Whole 10.00 18.9 30 min.
1.00 oz. Amarillo Gold Whole 10.00 3.7 10 min.
1.00 oz. Saaz Whole 4.30 0.0 0 min.
1.00 oz. Amarillo Gold Whole 10.00 0.0 0 min.


Yeast
-----

WYeast 3787 Trappist High Gravity


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 28.50
Water Qts: 35.63 - Before Additional Infusions
Water Gal: 8.98 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 10

 
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Old 09-04-2008, 03:59 AM   #2
BrewBlogger
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Sep 2008
Highlands Ranch, Colorado
Posts: 27

...how this one turns out. I'm curious to see how the citrusy notes of the Amarillos play with the spiciness of the yeast.

I'm contemplating brewing something like a hopped up Tripel myself, using WLP530 (Abbey Ale) - my favorite blow-the-top-off-the-carboy-yet-really-spicy-and-tasty yeast.

Here's the recipe I'd use as a base:

Timothy’s Tripel [Belgian Tripel]
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Old 06-25-2009, 03:23 PM   #3
C4PNJ4ZZ
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Mar 2009
Boston
Posts: 125

Could someone convert this to A 5 GAL PM/extract for me? I'm very interested in trying it.


 
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Old 07-08-2009, 01:22 AM   #4
ACo
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Jan 2009
Bethesda, MD
Posts: 176
Liked 3 Times on 1 Posts


i'm also interested in an extract version of this. anyone?
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Bottled: 802 AIPA (6% abv), Dunkelweizen (6.6% abv), EdWort's Apfelwein (8.5% abv), Centennial IPA (6.2% abv), 802 House Honey Pils Pale Ale (3.2% abv), 802 100IBU IIPA (7.7% abv), 802 Magnum/Centennial IPA (6.0% abv), 802 Honey Cream Ale (6.0% abv), Bourbon Breakfast Stout (7% abv)

 
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Old 08-12-2009, 09:34 PM   #5
Picobrew
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Jan 2009
NW Portland, OR
Posts: 1,135
Liked 23 Times on 15 Posts


Any feedback on this recipe? I'm comparing it to http://www.homebrewtalk.com/f73/tripel-ipa-112951/

 
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