Belgian Tripel with Vanille

[stijn26]

Recipe Overview

Style: Belgian Tripel
ABV: 8,6%

Original Gravity (OG): 1,083
IBU's (Tinseth): 36,5
Bitterness to Gravity Ratio: 0,44
Colour: 11,6 EBC = 5,9 SRM

Kettle Efficiency (as in EIB and EAW): 62 %
Efficiency into Fermentor (EIF): 53,1 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 66 C = 150,8 F
Boil: 30 min
Ferment: 12 days at 20 C = 68 F

Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/

Total Water Needed (TWN): 25,95 L = 6,85 G
Volume into Boil (VIB): 20,67 L = 5,46 G @ 1,078
Volume of Ambient Wort (VAW): 18,67 L = 4,93 G @ 1,083
Volume into Fermentor (VIF): 16 L = 4,23 G @ 1,083
Volume into Packaging (VIP): 14 L = 3,7 G @ 1,017 assuming apparent attenuation of 80 %

The Grain Bill (Also includes extracts, sugars and adjuncts)


10% Pale ale (6 EBC = 3 SRM) 836 grams = 1,84 pounds
67% Pils (3 EBC = 1,5 SRM) 5602 grams = 12,35 pounds
20% TF Havermout (6,25 EBC = 3,2 SRM) 1672 grams = 3,69 pounds
3% Vanille Siroop Monin (1 EBC = 0,5 SRM) 251 grams = 0,55 pounds!


The Hop Bill (Based on Tinseth Formula)

30 IBU El Dorado Pellets (12,9%AA) 30 grams = 1,058 ounces at 30 mins
6,5 IBU El Dorado Pellets (12,9%AA) 10 grams = 0,353 ounces at 15 mins
0 IBU El Dorado Pellets (12,9%AA) 5 grams = 0,176 ounces at 0 mins
0 IBU Amarillo Pellets (10%AA) 15 grams = 0,529 ounces at 0 mins
0 IBU Citra Pellets (13,3%AA) 32 grams = 1,129 ounces at mins (Dry Hopped)

Mash Steps

Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 66 C = 150,8 F

Strike Water Needed (SWN): 26,46 L = 6,99 G 69,2 C = 156,5 F



Fermentation & Conditioning

Fermentation: Wyeast 3522 for 12 days at 20 C = 68 F
Diacetyl Rest: 4 days at 22 C = 71,6 F
Secondary Used: N
Crash-Chilled: Y
Filtered: N

Serving Temp: 6 C = 42,8 F
Condition for 8 days.




Hi, I want to create a nice Belgian Tripel with some unusual ingrediënts, see what they give.
Has anyone some experience or remarks on this recipe?
About the vanille, I'm using syrup which contains 80 gr sugar / 100 ml.

 

[stijn26]

No one?

 

[Homergah]

Your first post probably got buried under other stuff. I know little about brewing a Belgian or I would advise. There are several Belgian brewers on hbt. Keep bumping the thread, maybe they'll see it.

 

[RPh_Guy]

Random thought...

53% efficiency is a little low. Most of us get 60-80%.

I've never seen anyone use vanilla syrup. Using extract/tincture is a lot easier since you can add to taste at packaging. Or you'd at least have a general idea about how much to use if using vanilla beans.

It's somewhat hoppy for a triple in my opinion, but that's not a problem.

What is TF Havermout?

 

[thehaze]

Thomas Fawcett Oat malt probably. It's in Dutch if I'm not mistaken. ( danish speaker here and they ressemble to some degree / haver being oat and mout is malt )

 

[stijn26]

Yeah it's Thomas Fawcett Oat malt. With syrup I mean extract how much hop would you guys advise for a typical belgian tripel?