à Flannagáin
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- WYeast 1762
- Yeast Starter
- Yes, Big
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.081
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 75
- IBU
- 33.7
- Color
- 7.4
- Primary Fermentation (# of Days & Temp)
- 9 days
- Secondary Fermentation (# of Days & Temp)
- 3 weeks
- Additional Fermentation
- bottles or keg for 2 months+
BeerSmith Recipe Printout - www.beersmith.com
Recipe: un tripel
Brewer: Christopher John Flannagan
Asst Brewer:
Style: Belgian Tripel
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.22 gal
Estimated OG: 1.081 SG
Estimated Color: 7.4 SRM
Estimated IBU: 33.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes
Ingredients:
------------
Amount Item Type % or IBU
11.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 71.01 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 6.46 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 6.46 %
0.66 lb Biscuit Malt (23.0 SRM) Grain 4.26 %
0.33 lb Caravienne Malt (22.0 SRM) Grain 2.13 %
1.00 oz Styrian Goldings [5.40 %] (75 min) Hops 15.2 IBU
1.00 oz Hallertauer [4.80 %] (60 min) Hops 12.9 IBU
0.50 oz Styrian Goldings [5.40 %] (20 min) Hops 4.4 IBU
0.50 oz Hallertauer [4.80 %] (5 min) Hops 1.3 IBU
1.50 lb Candi Sugar, Clear (0.5 SRM) Sugar 9.68 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) [StarYeast-Ale
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 13.99 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 17.49 qt of water at 161.4 F 150.0 F
10 min Mash Out Add 11.19 qt of water at 200.2 F 168.0 F
Notes:
------
Just tasted the sample of this guy and it was AWESOME! I can't wait til Christmas to open one up. I primed with Clear Candi Sugar. Fermented at 64 ambient temp, this guy got up to around 68-69 from fermentation heat.
-------------------------------------------------------------------------------------
Hydrometer sample:
Recipe: un tripel
Brewer: Christopher John Flannagan
Asst Brewer:
Style: Belgian Tripel
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.22 gal
Estimated OG: 1.081 SG
Estimated Color: 7.4 SRM
Estimated IBU: 33.7 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 75 Minutes
Ingredients:
------------
Amount Item Type % or IBU
11.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 71.01 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 6.46 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 6.46 %
0.66 lb Biscuit Malt (23.0 SRM) Grain 4.26 %
0.33 lb Caravienne Malt (22.0 SRM) Grain 2.13 %
1.00 oz Styrian Goldings [5.40 %] (75 min) Hops 15.2 IBU
1.00 oz Hallertauer [4.80 %] (60 min) Hops 12.9 IBU
0.50 oz Styrian Goldings [5.40 %] (20 min) Hops 4.4 IBU
0.50 oz Hallertauer [4.80 %] (5 min) Hops 1.3 IBU
1.50 lb Candi Sugar, Clear (0.5 SRM) Sugar 9.68 %
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) [StarYeast-Ale
Mash Schedule: Single Infusion, Light Body
Total Grain Weight: 13.99 lb
----------------------------
Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 17.49 qt of water at 161.4 F 150.0 F
10 min Mash Out Add 11.19 qt of water at 200.2 F 168.0 F
Notes:
------
Just tasted the sample of this guy and it was AWESOME! I can't wait til Christmas to open one up. I primed with Clear Candi Sugar. Fermented at 64 ambient temp, this guy got up to around 68-69 from fermentation heat.
-------------------------------------------------------------------------------------
Hydrometer sample: