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

BrewBlog: Lesser 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:

December 15, 2017

Yield:

5 gallons

Color (SRM/EBC):

3.1/6.1

Bitterness (Calc):

28.7 IBU (Tinseth)

Conditioning:

Bottles

Batch No:	145
OG:	1.057
Target OG:	1.065
Reading 1:	1.020 (4 days)

General Information

Method:	All Grain

Method:

All Grain

Comments

Using yeast from Belgian Pale Ale (#143), pitched on 12-16. Started as the Grand Cru recipe, but something went way wrong with this batch - the mash efficiency is really, really low. The crush looks good, but the mash was thicker than normal and there was at least 1/2 gallon left in the mash tun. I double checked the scales and verified the OG with a hydrometer. As I have nothing to lose, I'm going to ferment it out and see what happens. On 2017-12-19 after the krausen had mostly fallen, the carboy was placed on a heating pad set to '4' and the temperature increased to 7F to encourage attenuation. Transferred to secondary on 2017-12-24.

Using yeast from Belgian Pale Ale (#143), pitched on 12-16.

Started as the Grand Cru recipe, but something went way wrong with this batch - the mash efficiency is really, really low. The crush looks good, but the mash was thicker than normal and there was at least 1/2 gallon left in the mash tun. I double checked the scales and verified the OG with a hydrometer. As I have nothing to lose, I'm going to ferment it out and see what happens.

On 2017-12-19 after the krausen had mostly fallen, the carboy was placed on a heating pad set to '4' and the temperature increased to 7F to encourage attenuation.

Transferred to secondary on 2017-12-24.

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

Tall cooler

Batch Size:	5 gallons	Boil Volume:	7 gallons
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	.4 gallons
Efficiency:	80%	Mash Tun Weight:	10 pounds
Hop Utilization:	100%	Mash Tun Volume:	7 gallons
Loss:	.5 gallons	Mash Tun Specific Heat:	.3 Cal/gram per °C
Notes:	Suitable for standard mashes that finish below 1.9 qt/lb with 12 pounds of grain. Preheat with 9F-gallons

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 (1.27). Mash 90 minutes. Mash out with 2 gallon of boiling water to hit a temperature of 170F (2.0) 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 (1.27). Mash 90 minutes. Mash out with 2 gallon of boiling water to hit a temperature of 170F (2.0) Drain the tun and continue sparging with 2.5 gallons of water at 170F.

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