Oceantendency
Well-Known Member
So 've been working on this one for a bit, time for experimentation going for a Trippel with an almost IPA kick, love Iron Fist's Uprising (Tripel Belgian IPA). So going for crisp, dry fruit, yet clean tasting Tripel with a slight malty kick. Here's the plan:
6 gallon batch:
218.5 oz- Belgian Pilsner
48.5 oz- Maris Otter
16.7oz- Flaked Wheat
10oz- Germ Melanoiden
6.1oz- German Munich
6oz- Flaked Corn
1lb -homemade Clearish Belgian Candi syrup (10 min)
1oz-Hallertau (6.0%) @ 60min
1.5oz- Mosaic (11.6%) @ 12 min + Irish Moss + 1.5 oz sweet orange peel
WLP 300 w/ 1.5L starter 1.5 days prior
Target OG: 1.094 Target FG: 1.021, 9.55% ABV, 33.6 IBU, 6.68 SRM
Pitch at 70*, days 1-2n 64*, then slow rise to 76* until it burns out ( probably 10 days more), then additional 2-3 weeks at 45* after dumping yeast.
Still deciding between a single temp infusion at 148* or a 2 step from 138* for 20 min then raise to 148-152*. I've done decoctions for many styles, but wondering if necessary for this, plus not sure if it'll darken a tad with a decoction. Grains ready to go, brewing this afternoon. Thoughts?
6 gallon batch:
218.5 oz- Belgian Pilsner
48.5 oz- Maris Otter
16.7oz- Flaked Wheat
10oz- Germ Melanoiden
6.1oz- German Munich
6oz- Flaked Corn
1lb -homemade Clearish Belgian Candi syrup (10 min)
1oz-Hallertau (6.0%) @ 60min
1.5oz- Mosaic (11.6%) @ 12 min + Irish Moss + 1.5 oz sweet orange peel
WLP 300 w/ 1.5L starter 1.5 days prior
Target OG: 1.094 Target FG: 1.021, 9.55% ABV, 33.6 IBU, 6.68 SRM
Pitch at 70*, days 1-2n 64*, then slow rise to 76* until it burns out ( probably 10 days more), then additional 2-3 weeks at 45* after dumping yeast.
Still deciding between a single temp infusion at 148* or a 2 step from 138* for 20 min then raise to 148-152*. I've done decoctions for many styles, but wondering if necessary for this, plus not sure if it'll darken a tad with a decoction. Grains ready to go, brewing this afternoon. Thoughts?
