Stoopsitters Brewing BrewBlog > BrewBlogs > Grand Cru [Belgian Tripel]

BrewBlog: Grand Cru

Specifics

Style:

Category:	Belgian Strong Ale
Number:	18C

Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Usually has a more rounded malt flavor but should not be sweet.

Commercial Examples: Westmalle Tripel, La Rulles Tripel, St. Bernardus Tripel, Chimay Cinq Cents (White), Watou Tripel, Val-Dieu Triple, Affligem Tripel, Grimbergen Tripel, La Trappe Tripel, Witkap Pater Tripel, Corsendonk Abbey Pale Ale, St. Feuillien Tripel, Bink Tripel, Tripel Karmeliet, New Belgium Trippel, Unibroue La Fin du Monde, Dragonmead Final Absolution, Allagash Tripel Reserve, Victory Golden Monkey.

Brewer:

Dustin Zastera

Brew Date:

February 21, 2016

Tap Date:

May 20, 2016

Yield:

5 gallons

Color (SRM/EBC):

3.3/6.5

Bitterness (Calc):

30.8 IBU (Tinseth)

BU/GU:

0.43

Calories:

227 (12 ounces)

Conditioning:

Bottles

ABV:

8.8%

ABW:

6.9%

Bottling ABV:

9.3%

Batch No:	133
OG:	1.071
OG (Plato):	17.28° P
Target OG:	1.077
FG:	1.005
FG (Plato):	1.28° P
Target FG:	1.008
Real Extract:	4.18° P
App. Atten.:	92.6%
Real Atten.:	75.8%

General Information

Method:	All Grain

Method:

All Grain

Comments

2/21/2016 - Brew day. Northern Brewer hops are from the 2015 harvest. Sucrose added with a few minutes left in the boil. The ferment took hold quickly and was conducted at 62-64F. No blow-off, just a nice vigorous ferment.

2/21/2016 - Brew day. Northern Brewer hops are from the 2015 harvest. Sucrose added with a few minutes left in the boil.

The ferment took hold quickly and was conducted at 62-64F. No blow-off, just a nice vigorous ferment.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

10.50 pounds

Rahr Pilsen Malt

Color (L):	1-2 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

95.5% of grist

0.50 pounds

Crystal Malt 10L

Color (L):	10 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

4.5% of grist

11.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	0.78 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 0.8 gallons (boil evaporation)
Grain Amount:	11 pounds
Grain Absorbtion:	2.3 gallons
Total Water Needed:	8.8 gallons	6 gallons (runoff) + 2.3 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed:	3.7 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5.2 gallons	8.8 gallons (total water) – 3.7 gallons (mash water)

)

100% of grist

Adjuncts

1.50 pounds

Sucrose (Table Sugar)

Non-Fermentables

1	Whirlfloc @ 10 minutes
1/2 tsp.	Yeast Nutrient @ 10 minutes

Hops

1.00 ounces

Northern Brewer

Region:	United Kingdom, United States, Germany
AAU Range:	7 - 10%
Notes:	Fine, fragrant aroma, dry, clean bittering hop.
Typical Use:	Bittering, aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker
Example:	ESB, Bitter, Pale Ale, Porter, California Common; Old Peculier, Anchor Liberty, Anchor Steam

9.6% Leaf @ 75 minutes
Type: Bittering
Use: First Wort

9.6 AAUs

1.00 ounces

Styrian Celeia

Region:	Slovenia
AAU Range:	3 - 6%
Notes:	Triploid hybrid between Styrian Golding and 105/58 hybrid between Aurora (Super Styrian) and a Slovenian wild hop. A quality aroma variety with excellent bitterness and aroma characteristics.
Typical Use:	Aroma
Substitution:	Saaz

1.5% Leaf @ 1 minutes
Type: Aroma
Use: Aroma

1.5 AAUs

2.00 ounces

Total Hop Weight

11.1 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	Belgian Ale
Manufacturer:	Wyeast
Product ID:	1214
Type:	Ale
Flocculation:	Medium
Attenuation:	74%
Temperature Range:	58–68°F
Amount:	2000 ml

Equipment Profile

Red rectangular cooler

Batch Size:	5 gallons	Boil Volume:	7 gallons
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	0 gallons
Efficiency:	80%	Mash Tun Weight:	10 pounds
Hop Utilization:	100%	Mash Tun Volume:	10 gallons
Loss:	.5 gallons	Mash Tun Specific Heat:	.3 Cal/gram per °C
Notes:	Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Water Profile

Hastings, Minnesota

Calicum:	55 ppm
Bicarbonate:	196 ppm
Sulfate:	7.9 ppm
Chloride:	8.9 ppm
Sodium:	3 ppm
Magnesium:	24 ppm
PH:	7.4%
Notes:	Taken from: "Ground Water Quality in Cottage Grove, MN, June 2000" Prepared by GWMAP

Procedure

Mash in with 3.5 gallons at 163F to hit a mash temperature of 148F. Mash 90 minutes. Mash out with 2 gallon of boiling water to hit a temperature of 170F. Drain the tun and continue sparging with 2.5 gallons of water at 170F.

Mash in with 3.5 gallons at 163F to hit a mash temperature of 148F. Mash 90 minutes. Mash out with 2 gallon of boiling water to hit a temperature of 170F. Drain the tun and continue sparging with 2.5 gallons of water at 170F.

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