Good day gents,
This is my first post - I have a question regarding a Belgian Tripel recipe that I brewed up last night.
Background: I got this extract recipe from my LHBS and it's only my second brew. I followed the directions to the letter but somehow came up with an OG of 1.070. This is a problem because the minimum OG the recipe estimates is 1.080. Recipe is as follows:
1) 1/2 lb Crystal Malt, 1/4 lb Vienna Malt and 1/4 lb Biscuit malt steeped in Muslin bag inside BK with 2 gallons of water until boil.
2) Remove grains upon first boil, take BK off flame. Add 6 lbs extra light DME and 3.3 lbs extra light LME and dissolve. Add 1 lb clear candy sugar. Dissolve all and return to boil.
3) At start of second boil, add 2oz bittering hops.
4) At 40 min mark, add tsp of Irish Moss
5) At 45 min mark, add 1 oz aroma hops and wort chiller for sterilization.
6) Flame out at 60 min, transfer to water bath and run chiller until close to pitching temps achieved.
7) Transfer to primary and top off to 5 gallons with water.
8) Aerate. Measure OG. Pitch yeast.
My problem is that even when adjusting for temp, my OG seems a bit low. With proper attenuation, I can still achieve ~7% abv but a true Tripel would normally hover around the 8-10% abv mark.
Does anyone see any potential downfalls in the recipe that could account for the miss on OG?
I appreciate any insight!
P
This is my first post - I have a question regarding a Belgian Tripel recipe that I brewed up last night.
Background: I got this extract recipe from my LHBS and it's only my second brew. I followed the directions to the letter but somehow came up with an OG of 1.070. This is a problem because the minimum OG the recipe estimates is 1.080. Recipe is as follows:
1) 1/2 lb Crystal Malt, 1/4 lb Vienna Malt and 1/4 lb Biscuit malt steeped in Muslin bag inside BK with 2 gallons of water until boil.
2) Remove grains upon first boil, take BK off flame. Add 6 lbs extra light DME and 3.3 lbs extra light LME and dissolve. Add 1 lb clear candy sugar. Dissolve all and return to boil.
3) At start of second boil, add 2oz bittering hops.
4) At 40 min mark, add tsp of Irish Moss
5) At 45 min mark, add 1 oz aroma hops and wort chiller for sterilization.
6) Flame out at 60 min, transfer to water bath and run chiller until close to pitching temps achieved.
7) Transfer to primary and top off to 5 gallons with water.
8) Aerate. Measure OG. Pitch yeast.
My problem is that even when adjusting for temp, my OG seems a bit low. With proper attenuation, I can still achieve ~7% abv but a true Tripel would normally hover around the 8-10% abv mark.
Does anyone see any potential downfalls in the recipe that could account for the miss on OG?
I appreciate any insight!
P