Monday, December 14, 2015

#137 Belgian Tripel

Belgian Tripel Tap Handle created by David Heath

Belgian Tripel - Image by David Heath
This was an extract kit from Midwest Homebrewing Supply. The recipe is available online here. Ben Holland's review this could take a while to mellow out.  For Ben this was good after 6 months.

I believe the key to Belgians will be in the fermentation. Most of the recipes appear to be simple with the expectations that the yeast will do all of the work.

Batch Size : 5.50 gal     25.9 IBUs Estimated.
OG: 1.075 SG     FG: 1.007 SG
Mash: Single Infusion, Medium Body, No Mash Out
Boil: 60 minutes

Mash 154 degrees - 60 min
12 lbs Pilsen Malt 2-Row (Briess) (1.0 SRM)
8.0 oz Caravienne Malt (22.0 SRM)
4.0 oz Aromatic Malt (26.0 SRM)
2 lbs Candi Sugar, Clear (0.5 SRM)
60 min
1.50 oz Styrian Goldings [5.40 %] 24.3 IBUs
5 min
1.00 oz Orange Peel, Sweet
0.50 oz Styrian Goldings [5.40 %] 1.6 IBUs
1.0 pkg Belgian Ale (White Labs #WLP550) [35.49 ml]

Fermentation started with the BrewPi setup at 64 degrees.  The goal is to be at 70 degrees 7 days later.

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