All Grain Plus Extract Belgian Tripel homebrew recipe. This homebrew recipe uses the following ingredients: Liquid Malt Extract - Pilsen - US, Pilsner - US, Carapils - Dextrine Malt - US, Vienna - US, Wheat - US, Corn Sugar (Dextrose) - US, Liberty Hops, Saaz Hops, Wyeast Belgian Ardennes 3522 Homebrew Yeast, Calcium Carbonate, Gypsum, Sodium Chloride, Irish Moss, Yeast Nutrient.
Fermentables
55% - Liquid Malt Extract - Pilsen - US
6.6
35
2
Extract
13% - Pilsner - US
1.5
34
1
Mash
8% - Carapils - Dextrine Malt - US
1
33
1
Mash
8% - Vienna - US
1
36
4
Mash
4% - Wheat - US
0.5
39
1
Mash
11% - Corn Sugar (Dextrose) - US
1.375
46
0
Late
Hops
Liberty
1
Pellet
Boil
75 min(s)
4.8
14.6
Liberty
1
Pellet
Boil
60 min(s)
4.5
13.1
Saaz
0.5
Pellet
Boil
30 min(s)
3.7
4.1
Saaz
0.5
Pellet
Boil
5 min(s)
3.7
1.1
Yeast
Wyeast Belgian Ardennes 3522
74%
Other Stuff
Calcium Carbonate
1
tsp
Mash
Gypsum
1
tsp
Mash
Sodium Chloride
1
tsp
Mash
Irish Moss
1
tsp
Boil
Yeast Nutrient
3
tsp
Boil
Mash Steps
Protein Rest
Direct Heat
126
20 min
Beta-Glucan Rest
Decoction
146
15 min
Dextrinization Rest
Decoction
154
15 min
Saccharification Rest
Decoction
162
15 min
Mash-Out
Decoction
170
5 min
Special Instructions
1.Started with very soft, local spring water, so added a variety of salts to up the hardness.
2.Pre-boil and pre-chill 2 gal water 4 to add to wort after boil to hit target O.G. and bring total vol to ~ 5 gal
3.Start with 1.5 gal heating for protein rest. Add boiling water to hit target temps for each mash step. Add enough water to get 4 - 4.5 gal for boil
4.LME added slowly, half at 60 min, rest at 30 min.
5.Use a variety of yeast strains taken from Belgian and Belgian-style beers. Divide final wort into several batches each with own yeast, to tase the difference in yeasts.
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