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Timothy’s Tripel
Belgian Tripel
BJCP 2008 – 18C
OG
1.090
FG
1.010
SRM
5.5
ABV
10.5%
IBU
24.3
Awards
3
Batch #
2011-01
Batch Size
10.00
gal
Boil Time
90
min
Brew Date
January 16, 2011
BU/GU
0.27
ABW
8.3%
Kcal
290
12 oz
Real Extract
6° P
Attenuation
88%
apparent
72.2%
real
Fermentables
German Pilsen Malt (2-Row)
17.00
lbs
|
51.5%
Type
Grain
Origin
Germany
Color
1.5 SRM
PPG
43.0
Info
Light color, malty flavor. For pilsners, lagers.
51.5%
Belgian Plisen Malt
10.00
lbs
|
30.3%
Type
Grain
Origin
Belgium
Color
1.5 SRM
PPG
44.0
Info
Light color, malty flavor. For pilsners, dubbels, tripels, whites and specialty ales.
30.3%
German Light Munich Malt
0.50
lbs
|
1.5%
Type
Grain
Origin
Germany
Color
5.0-6.0 SRM
PPG
30.0
Info
For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.
Belgian Aromatic Malt
0.50
lbs
|
1.5%
Type
Grain
Origin
Belgium
Color
20.0-26.0 SRM
PPG
78.0
Info
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
Sucrose (Table Sugar)
5.00
lbs
|
15.2%
PPG
46.0
15.2%
Hops
1.00 oz
Magnum
12.5%
60 min
Boil
1.00 oz
Saaz
5.1%
10 min
Aroma
Non-Fermentables
1 tsp
Irish Moss
Spice
Boil
15 min
Yeasts
1 pkg
Belgian Ardennes
3522
Wyeast
Equipment Profile
Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun
Batch Size
10.00
gal
Boil Volume
12.00
gal
Evaporation Rate
9.00%
per hour
Hop Utilization
100%
Mash Tun Volume
10.00
gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Trub Chiller Loss
1.00
gal
Notes
Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.
Mash Profile
Single Infusion Mash, Light Bodied Beer, No Mash Out
Mash Steps
Step 1
Mash In
75 min
150°F
Fermentation and Aging
7 days
Primary
70°F
7 days
Secondary
70°F
Water Profile
Denver, Colorado
Calcium
31.5
Bicarbonate
104
Sulfate
50.8
Chloride
23.5
Magnesium
8.5
Ideal PH
7.8
Procedure
Single infusion mash at 149°F for 90 minutes.
Sparge with 170°F water.
90 minute boil.
Add hops according to schedule.
Cool wort.
Pitch yeast at 64°F from starter.
Primary ferment one week, raising to a temperature 71°F by the end, adding sucrose when primary fermentation begins to slow.
Transfer to secondary.
Lager for at least 4 weeks at 37°F. Longer is better.
Carbonate to 3.4 volumes.
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Timothy’s Tripel – 3 Awards
Name
Timothy’s Tripel
Competition
Gnarly Barley
Date
07/30/2011
Style
Belgian Tripel
Place
1st
Name
Timothy’s Tripel
Competition
Big Beers Homebrew Competition
Date
01/06/2012
Style
Belgian Tripel
Place
3rd
Name
Timothy’s Tripel
Competition
Peterson AFB Homebrew Competition
Date
02/11/2012
Style
Belgian Tripel
Place
3rd
