Belgian Tripel Recipe - Tripel v1.0

Recipe Info

Recipe Image

Tripel v1.0

by on
All Grain
7 Gallon(s)
8.5 Gallon(s)
90 min
75%
The real challenge here is to get the attenuation. To help this along the sugar will be added after one week in the primary. The late sugar addition helps, but I'm also going to mash low and long, and I'm going to pitch twice so that there is fresh yeast available when the sugar is added. Also, since the sugar is not present in the boil, the IBUs will be closer to 33 than 29.

Fermentables

77% - Pilsner - BE
15
36
2
Mash
10% - Torrified Wheat - US
2
36
2
Mash
3% - D-45 Candi Sugar
0.5
32
45
Late
10% - Table Sugar - Sucrose - US
2
46
0
Late

Hops

Northern Brewer
1.25
Pellet
Boil
60 min(s)
7.7
19.8
Hallertau
1
Pellet
Boil
30 min(s)
4.7
7.4
Saaz
1
Leaf
Boil
10 min(s)
3
2.0

Yeast

Wyeast Trappist High Gravity 3787
85%

Other Stuff

No other stuff in this recipe

Mash Steps

Saccharification Rest
Infusion
149
90 min

Special Instructions

1.
Add sugar, O2 and a second yeast pitch to the primary @ 1 week.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Tripel v1.0
Belgian Tripel
  • 7.00 Gallons Liters Batch Size
  • 8.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.081 OG
  • 1.012 FG
  • 29.2 IBU (tinseth) Bitterness
  • 0.36 BG:GU
  • 6.3° SRM Color
  • 75% Efficiency
  • 8.9% ABV Alcohol
  • 276 per 12oz Calories
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