Timothy’s Tripel

Belgian Tripel BJCP 2008 – 18C

OG
1.080
FG
1.010
SRM
4.6
ABV
8.7%
IBU
25.8
Batch #
2013-07
Batch Size
10.00 gal
Boil Time
90 min
Brew Date
April 13, 2013
Tap Date
October 10, 2013
BU/GU
0.32
ABW
7.3%
Kcal
259 12 oz
Real Extract
5.6° P
Attenuation
86.5% apparent
71% real

Fermentables

German Pilsen Malt (2-Row)
13.00 lbs|44.8%
Type
Grain
Origin
Germany
Color
1.5 SRM
PPG
43.0
Info
Light color, malty flavor. For pilsners, lagers.
44.8%
American Pale Malt (2-Row)
13.00 lbs|44.8%
Type
Grain
Origin
United States
Color
1.0 SRM
PPG
28.0
Info
Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.
44.8%
German Light Munich Malt
0.50 lbs|1.7%
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|1.7%
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.
Candi Sugar, Clear
2.00 lbs|6.9%
Color
0.5 SRM
PPG
70.0
Info
Crystalized Candi Sugar (Sucrose) used in many Belgian Tripels, Dubbels, and holiday ales. Adds head retention and sweet aroma to beer.
6.9%

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
Boil15 min

Yeasts

1 pkg
Belgian Ardennes3522
Wyeast

Equipment Profile15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size
10.00gal
Boil Volume
12.55gal
Evaporation Rate
9.00%per hour
Hop Utilization
100%
Mash Tun Volume
10.00gal
Mash Tun Weight
9.00 pounds
Mash Tun Specific Heat
0.30 cal/gram per °C
Top Up Water
0.00gal
Trub Chiller Loss
1.00gal

Mash Profile Single Infusion Mash, Light Bodied Beer, No Mash Out

Mash Steps

Step 1
Mash In75 min
150°F

Fermentation and Aging

14 days
Primary
72°F

Water Profile Highlands Ranch, Colorado

Calcium
31.4
Bicarbonate
56.9
Sulfate
41.1
Chloride
0.9
Magnesium
3.5
Ideal PH
5.4

General Info

Tracking back a bit with the recipe here - using the Ardennes yeast again.

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