Belgian Tripel Recipe - Naked Monk - Belgian Tripel

Recipe Info

Recipe Image

Naked Monk - Belgian Tripel

by on
All Grain
11 Liter(s)
17 Liter(s)
90 min
75%
A solid Belgian Tripel, i would probably skip the coriander next time, even though the after taste it leaves it's mild and far from unpleasant.

Fermentables

82% - Pilsner - DE
2.8
38
1
Mash
3% - Abbey Malt - DE
0.1
33
17
Mash
3% - Wheat Malt - DE
0.1
37
2
Mash
3% - Biscuit Malt - BE
0.1
36
23
Mash
9% - Belgian Clear Candi Sugar - BE
0.31
36
1
Late

Hops

Hersbrucker
5
Pellet
Boil
90 min(s)
3.9
3.8
Saaz
25
Pellet
Boil
30 min(s)
3.8
13.4
Tradition
7
Pellet
Boil
60 min(s)
6
7.7

Yeast

Fermentis Safbrew WB-06
86%

Other Stuff

Irish Moss
0.0025
kg
FlameOut
Coriander
0.001
kg
FlameOut
Ginger
0.001
kg
FlameOut
Orange or Lemon peel
0.001
kg
FlameOut

Mash Steps

Protein Rest
Direct Heat
48
20 min
Saccharification Rest
Direct Heat
62
40 min
Dextrinization Rest
Direct Heat
69
20 min
Mash-Out
Direct Heat
77
10 min

Special Instructions

1.
Original Gravity 1076, Final Gravity 1010, ABV 8.4%
2.
Primed in bottle with 7 grams of table sugar per liter

Tasting Notes (1)

DrHogan

Tasted on 8/30/2020 by DrHogan

Notes:

One of my favorite brews of the season. It could be a touch less sweet and have less coriander, but it's good, refreshing, has no off-flavors whatsoever and smells good.

Recipe Facts

Naked Monk - Belgian Tripel
Belgian Tripel
  • 11.00 Gallons Liters Batch Size
  • 17.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.075 OG
  • 1.011 FG
  • 34.2 IBU (tinseth) Bitterness
  • 0.46 BG:GU
  • 4.9° SRM Color
  • 75% Efficiency
  • 8.3% ABV Alcohol
  • 253 per 12oz Calories
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