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Old 05-11-2008, 10:59 PM   #1
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Default All-Grain - Belgian Tripel

Recipe Type: All Grain
Yeast: Wyeast 3787
Yeast Starter: 3000 mL
Batch Size (Gallons): 5.5
Original Gravity: 1.075
Final Gravity: 1.008
IBU: 34.2
Boiling Time (Minutes): 90
Color: 5.0
Primary Fermentation (# of Days & Temp): 14 Days @65F
Additional Fermentation: 60 Days @ 40F
Secondary Fermentation (# of Days & Temp): 14 Days @ 70F

Grain:
13 lbs Pilsen (1.6 SRM) 80.00 %
1 lbs Munich I (7.1 SRM) 6.15 %
4.0 oz Aromatic Malt (20.0 SRM) 1.54 %
2 lbs Candi Sugar, Clear (0.5 SRM) 13.11%

Hops:

1.50 oz EKG[5.10 %] (90 min) (FWH) 23.4 IBU
0.75 oz Tettnang [4.80 %] (45 min) 7.6 IBU
0.50 oz Tettnang [4.80 %] (10 min) 2.3 IBU

Misc:
1.00 gm Grains Of Paradice (Boil 10.0 min)
1.00 gm Corriander (Boil 10.0 min)
5.00 gm Orange Peel, Bitter (Boil 10.0 min)

Mash:
60 min @146.0 F
30 min @ 156.0 F

Notes:
OMG, this one came out wonderful. Dry and spicy. Just the way a Tripel should be. Let this one age 1.5-2 months and give it a little extra carbonation...
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Old 06-23-2010, 02:17 PM   #2
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Which yeast did you go with on this one?
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Old 06-24-2010, 12:39 AM   #3
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Top of the page, WY3787
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Old 06-24-2010, 06:27 AM   #4
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Whoops! How did I miss that?!? Great looking recipe!
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Old 06-24-2010, 01:20 PM   #5
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I assume the 1gram of each of the spices and 5g orange peel is correct ?
Im amazed such a small quantity is enough. Ive not added spices to a Dubbel but I use 30g corriander in a Wit.
Looks tasty.
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Old 06-25-2010, 11:57 AM   #6
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Quote:
Originally Posted by Bru View Post
I assume the 1gram of each of the spices and 5g orange peel is correct ?
Im amazed such a small quantity is enough. Ive not added spices to a Dubbel but I use 30g corriander in a Wit.
Looks tasty.
Amounts are correct. The yeast is spicy in it's own right. I just like to accentuate it a bit. Don't want to overpower the yeast...
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Old 07-07-2010, 04:01 AM   #7
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Default Candi Sugar


Was wondering (I've never used it), how long do you boil the candi sugar? Also, could you include some details on the mash. I am fairly new to AG, could you use some pointers. : )

Thanks.

Last edited by pattyman9; 07-07-2010 at 04:06 AM.
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Old 07-07-2010, 10:44 AM   #8
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I put my sugar in with 5-10 minutes remaining in the boil. I use 2 qts water per lb of grain for my mash (I use a RIMS). I mash at 146F for 45 minutes then ramp to 156F for 60 minutes. If you do an infusion mash I suggest Beersmith or Promash to do some calculations for you. This will help get you close to dough-in and step up water temps...
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Old 07-07-2010, 12:23 PM   #9
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What is RIMS?


Quote:
Originally Posted by Poobah58 View Post
I put my sugar in with 5-10 minutes remaining in the boil. I use 2 qts water per lb of grain for my mash (I use a RIMS). I mash at 146F for 45 minutes then ramp to 156F for 60 minutes. If you do an infusion mash I suggest Beersmith or Promash to do some calculations for you. This will help get you close to dough-in and step up water temps...
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Old 07-08-2010, 10:29 PM   #10
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Quote:
Originally Posted by pattyman9 View Post
What is RIMS?
http://tinyurl.com/36es8lc
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