Belgian Tripel Recipe - NZ hopped Belgian Triple

Recipe Info

Recipe Image

NZ hopped Belgian Triple

by on
All Grain
12 Liter(s)
16 Liter(s)
60 min
72%
Inspired by Achouffe Houblon, but with my favorite NZ hops.

This recipe was cloned from Belgian Triple.

Fermentables

10% - Pilsner - BE
0.4
36
2
Mash
18% - Floor-Malted Bohemian Pilsner - DE
0.7
38
1
Mash
1% - Vienna - DE
0.02
37
4
Mash
31% - Floor-Malted Bohemian Wheat - DE
1.2
38
1
Mash
24% - Flaked Wheat - US
0.95
35
2
Mash
17% - Turbinado - US
0.65
44
10
Late

Hops

Waimea
45
Pellet
Boil
0 min(s)
14.4
0.0
DR Rudi
20
Pellet
Boil
4 min(s)
12.4
6.5

Yeast

White Labs Abbey Ale WLP530
77%

Other Stuff

Yeast Nutrient
5
g
Boil
Gypsum
10
g
Mash

Mash Steps

Acid Rest
Direct Heat
45
15 min
Protein Rest
Direct Heat
50
15 min
Maltose Rest
Direct Heat
64
45 min
Beta-Glucan Rest
Direct Heat
72
30 min
Mash-Out
Direct Heat
78
15 min

Special Instructions

1.
Add same yeast for bottle conditioning
2.
Cold crash for 1 week in secondary
3.
Prime to 3 volumes CO2 and bottle condition for at least 4 weeks around 15 deg C

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

NZ hopped Belgian Triple
Belgian Tripel
  • 12.00 Gallons Liters Batch Size
  • 16.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.080 OG
  • 1.018 FG
  • 37.5 IBU (tinseth) Bitterness
  • 0.47 BG:GU
  • 6.1° SRM Color
  • 72% Efficiency
  • 8.0% ABV Alcohol
  • 276 per 12oz Calories
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