Clone Of Guldenberg Tripel II - Belgian Tripel

Recipe Info
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Clone Of Guldenberg Tripel II

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All Grain + Extract
23 Liter(s)
28 Liter(s)
120 min
75%
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Belgian Tripel with pilsner, pale and biscuit malt

Fermentables
% kg fermentable ppg   L   usage  
46% 3.5 Pilsner - BE 36
2°		 Mash
46% 3.5 Pale Ale - BE 38
3°		 Mash
2% 0.15 Biscuit Malt - BE 36
23°		 Mash
6% 0.45 Belgian Golden Candi Syrup 32
5°		 Extract
7.6 kg

Hops
g variety type usage time AA   IBU  
25 Magnum (DE) Pellet Boil 60 minutes 12.0 25.9
15 Hallertauer Mittelfrüh Pellet Boil 15 minutes 4.3 2.8
15 Hallertauer Mittelfrüh Pellet Flame Out 0 minutes 4.3 0.0
25 Hallertauer Mittelfrüh Pellet Dry Hop 3 days 4.3 0.0
80 g IBUs calculated using the Tinseth formula

Hop Summary
g variety type AA
25 Magnum (DE) Pellet 12.0
55 Hallertauer Mittelfrüh Pellet 4.3
80 g  

Yeast
name attenuation  
White Labs Abbey Ale WLP530 83%
 

Other Stuff
amount unit name usage
0.003 kg CaCl2 Mash
0.006 kg CaSO4 Mash
5 ml Yeast Nutrient Boil
0.5 each Whirlfloc Boil
5 ml Clarity Ferm Primary
 

Mash Steps
type heat temp °C time
Maltose Rest Direct Heat 65 70 minutes
Saccharification Rest Direct Heat 72 15 minutes
Mash-Out Direct Heat 78 10 minutes
 

Special Instructions
  1. Make a massive starter (4 liter)
  2. Oxygenate well.
  3. Start fermentation at 17-18 C. Let it raise to 24 over 2 weeks.
  4. Transfer to carboy or keg and let it lager for 4-6 weeks at 7 C.
  5. Add Danstar CBC-1 and sugar – 8 g/l for bottling

Recipe Facts

Clone Of Guldenberg Tripel II
Belgian Tripel
23.00 Gallons Liters
28.00 Gallons Liters  @  120  min
1.077
1.013
6.5° SRM
75%
28.7 IBU (tinseth)
0.37
8.3% ABV
262 per 12oz
Beer Xml How are these calculations made?