my first tripel

[irishrover32]

im gonna get ready to do my first tripel its only my third batch of beer im brewing. its gonna be a 1.58 gallon batch, im looking for some input on how much yeast to use and what mash temperature to use and also advice on a mash out, this is a BIAB brew by the way

pilsner 80%
clear candi sugar 14%
wheat 5%

20g of sazz hops for 90 minute boil

im gonna do a 90 minute mash and boil

gravity after boil: 1.083
final gravity: 1.012
ABV%: 9.3
IBU: 25

so how does she look on paper?

 

[irishrover32]

forgot to mention ill be using white labs WLP500 trappist ale yeast from a vile

 

[tennesseean_87]

Mr. malty for pitch rate. Mash around 150. Since you're doing BIAB, a mashout=heating the wort as soon as you take out the grain and, if applicable, dunk sparging in 180 F water.

 

[LexusChris]

Yes, I would mash low as well. You want to keep this wort very fermentable for that 'tripel'-like dry finish.

A lot of your flavor will come from the yeast, so managing the yeast is important. Yeast count on the pitch can influence the flavor, and some would argue for under-pitching, and others for over-pitching. I'm more of the middle of the road kind of brewer on this, so I would make sure you have enough yeast cells for your OG according to Mr.Malty.

If you have fermentation temp control, then start them low (63-64F) for the initial few days and then let them raise naturally to 70-F over the following week.

Just a few suggestions... YMMV..
-LexusChris