plustroy63
Active Member
Just getting into the all grain brewing and decided to start with a nice big triple. I am hoping to get everything ready for it and brew it this weekend. I have been doing some surfing around and reading up on some advice to brewing this and wanted to post and see if I seemed to be heading in the right direction.
RGtripple
Belgian Tripel
Type: All Grain Date: 8/20/2013
Batch Size (fermenter): 5.00 gal
Boil Size: 6.79 gal
Boil Time: 90 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.98 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.60 gal Est Mash Efficiency 82.8 %
Fermentation: Ale, Two Stage
Ingredients
Ingredients
Amt Name Type # %/IBU
5.00 gal Portland OR Water 1 -
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 39.0 %
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3 39.0 %
1 lbs Munich Malt (9.0 SRM) Grain 4 4.9 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 5 2.4 %
1.00 oz Styrian Goldings [5.40 %] - Boil 60.0 min Hop 6 13.8 IBUs
1.00 oz Styrian Goldings [5.40 %] - Boil 20.0 min Hop 7 8.3 IBUs
1.00 oz Saaz [4.00 %] - Boil 15.0 min Hop 8 5.1 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 9 -
1.00 oz Saphir [3.50 %] - Boil 10.0 min Hop 10 3.2 IBUs
1.00 oz Saaz [4.00 %] - Boil 5.0 min Hop 11 2.0 IBUs
1.00 oz Saphir [3.50 %] - Boil 1.0 min Hop 12 0.4 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 13 -
3 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 14 14.6 %
Beer Profile
Est Original Gravity: 1.120 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 15.0 % Actual Alcohol by Vol: 4.7 %
Bitterness: 32.8 IBUs Calories: 151.6 kcal/12oz
Est Color: 7.2 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 20 lbs 8.0 oz
Sparge Water: 3.67 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 21.88 qt of water at 149 for 90 min
Sparge Step: Batch sparge with 5 steps (Drain mash tun, , 0.92gal, 0.92gal, 0.92gal, 0.92gal) of 168.0 F water
So I figured Since this is my first all grain I will probably get pretty poor efficiency and not really hit the 1.120 OG. I know I should probably boil this for 90 min. I was going to mash at 149 for 90 min to make a very fermentable wort then proceed to batch sparge it out. I am gonna make a 2 liter yeast starter with plenty of nutrients. Gonna split the beer into two 6 gallon vessels because I hear this yeast really goes big quick with the krausen. I am doing this instead of a blow off tube in hopes of keeping more yeast in the beer and not losing it to the tube. After a few days when the krausen recedes I will combine the two into one carboy and add the three pounds of sugar (boiled up). I also plan on giving the beer a good shake and probably also using an aquarium pump and diffusion stone on the first day to give the yeast plenty of oxygen to reproduce. I have also read I should pitch this yeast low about 60 or 62 degrees and then let it rise up slowly so I will do my best to do that.
So what am I missing here? How does the recipe look? to complicated I assume since Triples can be made so simple. What did I get wrong?
RGtripple
Belgian Tripel
Type: All Grain Date: 8/20/2013
Batch Size (fermenter): 5.00 gal
Boil Size: 6.79 gal
Boil Time: 90 min Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
End of Boil Volume 5.98 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.60 gal Est Mash Efficiency 82.8 %
Fermentation: Ale, Two Stage
Ingredients
Ingredients
Amt Name Type # %/IBU
5.00 gal Portland OR Water 1 -
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 39.0 %
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 3 39.0 %
1 lbs Munich Malt (9.0 SRM) Grain 4 4.9 %
8.0 oz Aromatic Malt (26.0 SRM) Grain 5 2.4 %
1.00 oz Styrian Goldings [5.40 %] - Boil 60.0 min Hop 6 13.8 IBUs
1.00 oz Styrian Goldings [5.40 %] - Boil 20.0 min Hop 7 8.3 IBUs
1.00 oz Saaz [4.00 %] - Boil 15.0 min Hop 8 5.1 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 9 -
1.00 oz Saphir [3.50 %] - Boil 10.0 min Hop 10 3.2 IBUs
1.00 oz Saaz [4.00 %] - Boil 5.0 min Hop 11 2.0 IBUs
1.00 oz Saphir [3.50 %] - Boil 1.0 min Hop 12 0.4 IBUs
1.0 pkg Trappist High Gravity (Wyeast Labs #3787) [124.21 ml] Yeast 13 -
3 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 14 14.6 %
Beer Profile
Est Original Gravity: 1.120 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 15.0 % Actual Alcohol by Vol: 4.7 %
Bitterness: 32.8 IBUs Calories: 151.6 kcal/12oz
Est Color: 7.2 SRM
Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 20 lbs 8.0 oz
Sparge Water: 3.67 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 21.88 qt of water at 149 for 90 min
Sparge Step: Batch sparge with 5 steps (Drain mash tun, , 0.92gal, 0.92gal, 0.92gal, 0.92gal) of 168.0 F water
So I figured Since this is my first all grain I will probably get pretty poor efficiency and not really hit the 1.120 OG. I know I should probably boil this for 90 min. I was going to mash at 149 for 90 min to make a very fermentable wort then proceed to batch sparge it out. I am gonna make a 2 liter yeast starter with plenty of nutrients. Gonna split the beer into two 6 gallon vessels because I hear this yeast really goes big quick with the krausen. I am doing this instead of a blow off tube in hopes of keeping more yeast in the beer and not losing it to the tube. After a few days when the krausen recedes I will combine the two into one carboy and add the three pounds of sugar (boiled up). I also plan on giving the beer a good shake and probably also using an aquarium pump and diffusion stone on the first day to give the yeast plenty of oxygen to reproduce. I have also read I should pitch this yeast low about 60 or 62 degrees and then let it rise up slowly so I will do my best to do that.
So what am I missing here? How does the recipe look? to complicated I assume since Triples can be made so simple. What did I get wrong?