Belgian Tripel Recipe - Sir Barton

Recipe Info

Recipe Image

Sir Barton

by on
Extract
6 Gallon(s)
7.5 Gallon(s)
60 min
75%
Extract Belgian Tripel homebrew recipe. This homebrew recipe uses the following ingredients: Pilsner - US, Belgian Clear Candi Syrup - BE , Styrian Goldings Hops, Nelson Sauvin Hops, White Labs Abbey Ale WLP530 Homebrew Yeast.

Fermentables

82% - Pilsner - US
14
34
1
Extract
18% - Belgian Clear Candi Syrup - BE
3
32
1
Late

Hops

Styrian Goldings
1
Pellet
Boil
30 min(s)
5.3
8.6
Nelson Sauvin
0.5
Pellet
Boil
60 min(s)
11.3
11.9

Yeast

White Labs Abbey Ale WLP530
77%
White Labs Abbey Ale WLP530
77%

Other Stuff

No other stuff in this recipe

Mash Steps

Mash in
Decoction
148
90 min

Special Instructions

1.
check Ph after 10 minutes into the mash
2.
Add the Candi Syrup at 90 minutes
3.
Whirfloc tablet at 30 minutes
4.
most likely will need a blow off tube.
5.
Room temp fermentation for three weeks, then move to fermentation chamber @45 deg for 6 weeks.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Sir Barton
Belgian Tripel
  • 6.00 Gallons Liters Batch Size
  • 7.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.095 OG
  • 1.022 FG
  • 20.5 IBU (tinseth) Bitterness
  • 0.21 BG:GU
  • 3.1° SRM Color
  • 75% Efficiency
  • 9.5% ABV Alcohol
  • 334 per 12oz Calories
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