BrewBlog: Tripel
Specifics
General Information
Method: All Grain
Comments

Repeat of Batch 68.

First rest at 148F for an hour, added one gallon of boiling water to hit 155F.  Orange peel from a single clementine, dried to crispness.

14B at the start of the boil, mash runoff only, 6.25 gallons.  (54*6.25+92)/6.25=69.

Into the carboy at 66F.  Krausen present at 8 hours, switched to blowoff tube.

5/29 - Good rolling ferment underway.

5/30 - Still rolling ferment.  Krausen growing, but no blow out yet. Indicated 62F.

5/31 - Blowout

6/5 - Krausen receding, gravity at 1.026.

6/8 - Moved to heating pad on '2'.  Temperature increased to 76F.

6/10 - Moved to secondary.  Gravity at 1.013.

1/12/14 - Bottled 27x22oz with 5 oz corn sugar.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
2.00 pounds Sucrose (Table Sugar)  
Non-Fermentables
.5t Coriander Seed @ 5 minutes  
.3oz 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.

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 3.25 gallons of water at 165F aiming for 148F mash temperature.  Mash for 60 minutes.  Infuse with 1 gallon boiling water, rest an additional 30 minutes.  Mash out with another gallon of boiling water.  Drain the tun and sparge with an additional 3.25 gallons of water at 168F.

Add the sucrose to the boil with the 5 minute addition - slowly to fully dissolve.

Fermentation
Primary: 12 days @ 66° F
Tasting Reviews
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