Belgian Tripel Recipe - Tripppel End

Recipe Info

Recipe Image

Tripppel End

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
78%
"A Belgian Trippel style ale - Golden in color with plenty of peppery spiciness coupled with a soft malt character. This ale can be enjoyed fresh, but surely improves with age!" ~ Great Fermentations

Fermentables

82% - 2-Row - US
10.5
37
1
Mash
4% - Munich - UK
0.5
37
9
Mash
4% - White Wheat - US
0.5
40
2
Mash
4% - Carapils - Dextrine Malt - US
0.5
33
1
Mash
4% - Vienna - US
0.5
36
4
Mash
3% - Aromatic Malt - US
0.38
35
20
Mash

Hops

Tettnang
1.5
Pellet
Boil
60 min(s)
4.5
20.7
Tettnang
1
Pellet
Boil
60 min(s)
4.5
13.8
Tettnang
1.5
Pellet
Boil
60 min(s)
4.5
20.7

Yeast

Wyeast Belgian Ale 1214
74%

Other Stuff

Light Belgian Candy Sugar
2
lb
Boil

Mash Steps

Single Infusion Mash
Decoction
150
60 min

Special Instructions

1.
4.6gl strike water @ 160.7F
2.
Mash grains @ 150F for 60 min
3.
Fly sparge with 4.3gl @ 178F
4.
Boil wort for 60 min
5.
Add whirlfloc tablet 15 min from end of boil
6.
Add candy sugar 10 min from end of boil
7.
Primary fermentation 2-3 weeks @ 64F - 72F
8.
Secondary fermentation 1-2 weeks

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Tripppel End
Belgian Tripel
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.074 OG
  • 1.019 FG
  • 55.1 IBU (tinseth) Bitterness
  • 0.74 BG:GU
  • 4.7° SRM Color
  • 78% Efficiency
  • 7.1% ABV Alcohol
  • 254 per 12oz Calories
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