My Belgin Triple Recipe

Recipe Info

Recipe Image

My Belgin Triple

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
70%
Mash with a single infusion rest at 146?F for 60 minutes. Sparge the full volume into the kettle. Bring the wort to a boil. Add 60 minute hop addition. Add 15 minute hop addition. Turn off heat. Quickly chill wort to 64?F. Transfer cooled wort to a sanitized fermenter, leaving behind trub and hop matter. Oxygenate wort and pitch the yeast. Ferment at 64?F for 2 days. Raise fermentation temperature by 2?F every 2 days until 76?F. Hold at 76?F until gravity is stable, about 7 to 10 days. Package beer and carbonate to 3.0 to 3.5 volumes of CO2

Fermentables

73% - Pilsner - BE
12
36
2
Mash
9% - Belgian Aromatic - BE
1.5
37
32
Mash
9% - Belgian Clear Candi Sugar - BE
1.5
36
1
Late
9% - Munich - Light 10L - US
1.5
35
10
Mash

Hops

Styrian Goldings
1
Pellet
Boil
60 min(s)
5.3
14.5
Styrian Goldings
1
Pellet
Boil
15 min(s)
5.3
7.2
Saaz
1
Pellet
Boil
15 min(s)
3.8
5.2

Yeast

Wyeast Trappist High Gravity 3787
79%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

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Recipe Facts

My Belgin Triple
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.086 OG
  • 1.018 FG
  • 26.9 IBU (tinseth) Bitterness
  • 0.31 BG:GU
  • 10.8° SRM Color
  • 70% Efficiency
  • 8.8% ABV Alcohol
  • 299 per 12oz Calories
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