Belgian Tripel Recipe - 33. Triple

Recipe Info

Recipe Image

33. Triple

by on
All Grain
5.9 Gallon(s)
8.1 Gallon(s)
90 min
74%
Yeast: WLP500 2/6/18 Orig I had .3 Malted Oats, and .3 Flaked Oats. I can't get Malted Oats from morebeer so bump up Flaked Oats to 1lb.

Fermentables

68% - Pilsner - BE
11
36
2
Mash
12% - Wheat - US
2
38
4
Mash
8% - Flaked Wheat - US
1.25
35
2
Mash
6% - Flaked Oats - US
1
37
1
Mash
2% - Flaked Barley - US
0.25
32
2
Mash
5% - Belgian Clear Candi Sugar - BE
0.75
36
1
Late

Hops

Green Bullet
0.6
Pellet
Boil
80 min(s)
13
30.7
Saaz
0.5
Pellet
Boil
10 min(s)
3
1.2
Styrian Goldings
0.5
Pellet
Boil
10 min(s)
3.2
1.3
Saaz
0.5
Pellet
Boil
0 min(s)
3
1.0
Styrian Goldings
0.5
Pellet
Boil
0 min(s)
3.2
1.0

Yeast

White Labs Trappist Ale WLP500
82%

Other Stuff

Anise
2
each
Boil
Orange or Lemon peel
1.5
oz
Boil
Coriander
0.5
oz
Boil

Mash Steps

Saccharification Rest
Direct Heat
147
30 min
Saccharification Rest
Decoction
156
30 min

Special Instructions

1.
2 Star Anise (30 minutes left in boil) (by 2 I mean two stars, not ounces)
2.
1.5 oz fresh orange zest (5)
3.
.5 oz crushed coriander seeds (5)
4.
morebeer: Pitch at 66-68F and let it rise up 1-2 degrees per day and hold it at 72-75F for 7-14 days.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

33. Triple
Belgian Tripel
  • 5.90 Gallons Liters Batch Size
  • 8.10 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.075 OG
  • 1.013 FG
  • 35.3 IBU (rager) Bitterness
  • 0.47 BG:GU
  • 5.1° SRM Color
  • 74% Efficiency
  • 7.9% ABV Alcohol
  • 254 per 12oz Calories
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