Belgian Tripel Recipe - Belgian Triple
Belgian Tripel
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Belgian Triple
by Brewer 100430 on 6/20/2013
Extract
5 Gallon(s)
3.5 Gallon(s)
60 min
75%
This is a conversion to DME to be sure of light color.
This recipe was cloned from Dead Monk Triple.
80% - Dry Malt Extract - Extra Light - US
10% - Belgian Clear Candi Sugar - BE
Wyeast Trappist High Gravity 3787
No mash steps in this recipe
Create yeast starter 2 days before brew
Steep Crystal 10 20 minutes in 5 gals @ 165 degrees
Sparge grain with 1.5 gals hot water
Add 4 lbs of DME @ beginning of boil
Add hops @ beginning of boil
add 3.5 lbs of DME @ 30 minutes left
add Belgian Sugar @ 20 minutes left
add chiller coils @ 15 minutes left
add Irish Moss @ 10 minutes left
Rack to primary fermenter
Tasting Notes (0)
There aren't any tasting notes logged yet
Belgian Triple
Belgian Tripel
-
5.00
Gallons
Liters
Batch Size
-
3.50
Gallons
Liters
Boil Size
-
60
min
Boil Time
-
1.080
OG
-
1.014
FG
-
21.9 IBU (brewgr)
Bitterness
-
0.27
BG:GU
-
4.8° SRM
Color
-
75%
Efficiency
-
8.5% ABV
Alcohol
-
274 per 12oz
Calories
Clone This Recipe
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