BrewBlog: Double Tripel 1
Specifics
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
2.00 pounds Beet Sugar  
Non-Fermentables
.5t Coriander Seed @ 5 minutes  
.5oz Sweet Orange Peel @ 5 minutes  
1 Whirlfloc @ 10 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Trappist High Gravity
Manufacturer: Wyeast
Product ID: 3787
Type: Wheat
Flocculation: Medium
Attenuation: 77%
Temperature Range: 64–78°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.

Procedure

Pre-heat tun with 1.5qt boiling water.  Discard after 10 minutes.

Mash in with 3.25 gallons of water at 170F aiming for 150F mash temperature.  Mash for 75 minutes.  Mash out with 2 gallons of boiling water to reach at final temp of 170F.  Sparge with an additional 3.5 gallons with water at 170F.

Special Procedures

Add the sucrose to the fermentation once the krausen begins to fall.  The OG listed here includes the sucrose addition calculated with a value of 46pppg and  a final volume of 5 gallons.

Add additional yeast 3 days before transfer to ensure complete fermentation.  For this batch, 500ml of the yeast starter was saved for this purpose.

Tasting Reviews
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45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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Dustin's Brew Status
Gout Stout (2013)Bottled
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DubbelPrimary
Gout Stout (2017)Primary
Verboden VruchtPrimary
Belgian Pale AleSecondary
California CommonSecondary
Lesser CruSecondary