Belgian Tripel Recipe - Vicar s Tipple Tripel Recipe

Recipe Info

Recipe Image

Vicar s Tipple Tripel Recipe

by on
All Grain + Extract
5 Gallon(s)
6.5 Gallon(s)
90 min
75%
http://beerandbrewing.com/Vjf13x4AAF8CRplf/article/vicars-tipple-tripel-recipe OG: 1.082; FG: 1.012; IBUs: 25; ABV: 9.2%

Fermentables

84% - Pilsner - DE
13
38
1
Mash
16% - Belgian Amber Candi Syrup - BE
2.5
32
40
Extract

Hops

Styrian Goldings
1
Pellet
Boil
60 min(s)
5.4
14.3
Nelson Sauvin
0.5
Pellet
Boil
12 min(s)
12
6.7

Yeast

Wyeast Trappist High Gravity 3787
79%

Other Stuff

No other stuff in this recipe

Mash Steps

Maltose Rest
Direct Heat
148
90 min

Special Instructions

1.
Mash at 148?F (64?C) for 90 minutes
2.
boil for 90 minutes
3.
Chill to 68?F (20?C).
4.
pitch the yeast, and after 48 hours, raise the temperature to 75?F (24?C) and ferment to completion.
5.
fermented at 75?F (24?C) and
6.
lagered at 34?F (1?C) for at least one month before bottle conditioning.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Vicar s Tipple Tripel Recipe
Belgian Tripel
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.090 OG
  • 1.019 FG
  • 21.0 IBU (tinseth) Bitterness
  • 0.23 BG:GU
  • 12.8° SRM Color
  • 75% Efficiency
  • 9.2% ABV Alcohol
  • 313 per 12oz Calories
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