Stoopsitters Brewing BrewBlog > BrewBlogs > Double Tripel 1 [Belgian Tripel]

BrewBlog: Double Tripel 1

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:

March 6, 2010

Yield:

5 gallons

Color (SRM/EBC):

2.6/5.1

Bitterness (Calc):

28.1 IBU (Daniels)

BU/GU:

0.35

Calories:

262 (12 ounces)

ABV:

9.5%

ABW:

7.4%

Batch No:	68
OG:	1.081
OG (Plato):	19.55° P
FG:	1.010
FG (Plato):	2.56° P
Real Extract:	5.63° P
App. Atten.:	86.9%
Real Atten.:	71.2%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

13.00 pounds

Rahr Pilsen Malt

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

100% of grist

13.00 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:	13 pounds
Grain Absorbtion:	2.8 gallons
Total Water Needed:	9.3 gallons	6 gallons (runoff) + 2.8 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed:	4.3 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	4.9 gallons	9.3 gallons (total water) – 4.3 gallons (mash water)

)

100% of grist

Adjuncts

2.00 pounds

Beet Sugar

Non-Fermentables

.5t	Coriander Seed @ 5 minutes
.5oz	Sweet Orange Peel @ 5 minutes
1	Whirlfloc @ 10 minutes

Hops

0.50 ounces

Chinook (Homegrown)

Region:	United States
AAU Range:	18 - 23%
Notes:	Grown in Redwing, MN. Analysis shows an alpha acid content of 22.3% and beta acid of 6.1%.
Typical Use:	Bittering

18% Leaf @ 60 minutes
Type: Bittering
Use: First Wort

9 AAUs

0.50 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

3.5% Pellets @ 0 minutes

1.8 AAUs

1.00 ounces

Total Hop Weight

10.8 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

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.

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.

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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1 Review

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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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