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Old 03-17-2008, 07:57 PM   #1
RoaringBrewer's Avatar
Oct 2006
Lancaster County, PA
Posts: 1,787
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Recipe Type: All Grain   
Yeast: See Below   
Yeast Starter: See Below   
Additional Yeast or Yeast Starter: See Below   
Batch Size (Gallons): See Below   
Original Gravity: See Below   
Final Gravity: See Below   
IBU: See Below   
Boiling Time (Minutes): See Below   
Color: See Below   
Primary Fermentation (# of Days & Temp): See Below   
Additional Fermentation: See Below   
Secondary Fermentation (# of Days & Temp): See Below   

BeerSmith Recipe Printout - www.beersmith.com
Recipe: RBBC Tripel - Stoudt Clone Attempt
Brewer: RBBC
Style: Belgian Tripel
TYPE: All Grain

Recipe Specifications
Batch Size: 5.00 gal
Boil Size: 6.00 gal
Estimated OG: 1.095 SG
Estimated Color: 9.5 SRM
Estimated IBU: 36.6 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 58.8 %
3.00 lb Wheat Malt, Bel (2.0 SRM) Grain 23.5 %
1.50 lb Munich Malt - 'Dark' 20L (20.0 SRM) Grain 5.9 %
0.50 oz Warrior [15.00%] (60 min) Hops 19.6 IBU
0.50 oz Pearle [8.00%] (60 min) Hops 10.4 IBU
1.00 oz Hallertauer [4.80%] (10 min) Hops 4.5 IBU
1.00 oz Saaz [4.00%] (5 min) Hops 2.1 IBU
2.00 lb Candi Sugar, Clear or Sucrose (0.5 SRM) Sugar 11.8 %
1 Pkgs Abbey Ale (Wl #530 Cake Pitch) and Trappist High Gravity (Wy #3787)

Mash Schedule: My Mash
Total Grain Weight: 15.00 lb
Mash at 153 with 1.25qt/lb

My attempt at cloning the Stoudt Tripel I really enjoy. IMO, it should be termed a
quad coming in at around 10%, hence the name. Mostly developed based upon info from
their website (Stoudtsbeer.com). Still in process so no word on how close the final
is going to turn out compared to the actual, but the color is pretty well on (maybe a touch light - could
add more Munich dark or maybe just an inkling of Crystal 40L - .25lb or so?) and nose
is similar. All critical data points (gravity, IBU, etc.) are pretty spot-on. Not sure about the wheat, but
it mentioned they use some time of wheat in the recipe, so I went with normal malted white wheat -
maybe they were referring to unmalted or some other type of wheat. I don't know, so I just went with it...

I fermented this mostly on a cake of Abbey Ale yeast from a prior batch
(read need blowoff) and its still going. I plan to primary 1 month, secondary a couple
weeks, then keg most of it. I will bottle some and cork (hopefully) for aging, but to
be safe I plan on adding some Trappist High Gravity Yeast in case the Abbey Ale is pooped
out and unable to carbonate the beer. Also, I may just add the Trappist High Gravity, and carbonate
in the keg naturally - 'keg' condition if you will.
File Type: bsm RBBC Special Quad.bsm (12.6 KB, 126 views)
Roaring Bull Brewing Co.
Est. 2006

Currently Consuming (HB): Apfelwein on Tap Troegs Hopback on Tap; Craft Bottles
Fermenting/Conditioning: Up Next: Hop Trio American Wheat, Lake Walk Pale Ale
In Planning Stage: Farmhouse Saison and Something Oaked.

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