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Double Tripel 1
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 28, 2024
| Style: |
Belgian Tripel |
| 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% |
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| 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% |
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| O.G.: |
1.075 - 1.085 |
| F.G.: |
1.008 - 1.014 |
| ABV: |
7.5 - 9.5% |
| Bitterness: |
20 - 40 IBUs |
| Color: |
4.5 - 7 SRM |
| Info: |
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. |
| 13.00 pounds |
Rahr Pilsen Malt |
100% of grist |
| 13.00 pounds |
Total Grain Weight |
100% of grist |
| .5t |
Coriander Seed @ 5 minutes |
|
| .5oz |
Sweet Orange Peel @ 5 minutes |
|
| 1 |
Whirlfloc @ 10 minutes |
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| 0.50 ounces |
Chinook (Homegrown) 18% Leaf @ 60 minutes
Type: Bittering
Use: First Wort |
9 AAUs |
| 0.50 ounces |
Saaz 3.5% Pellets @ 0 minutes |
1.8 AAUs |
| 1.00 ounces |
Total Hop Weight |
10.8 AAUs |
| Total Boil Time: |
60 minutes |
| Name: |
Trappist High Gravity |
| Manufacturer: |
Wyeast |
| Product ID: |
3787 |
| Type: |
Wheat |
| Flocculation: |
Medium |
| Attenuation: |
77% |
| Temperature Range: |
64–78°F |
| Amount: |
2000 ml |
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. |
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. |
Double Tripel 1
| Date Brewed: |
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| Brewer/Assistant: |
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Target |
Actual |
| Strike Water Amount: |
4.3 |
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| Strike Water Temperature: |
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| Mash Temperature: |
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| Mash Time: |
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| Sparge Water Amount: |
4.9 |
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| Sparge Water Temperature: |
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| Pre-Boil Gravity: |
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| Pre-Boil Amount: |
6 |
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| Post-Boil Amount: |
5 |
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| Boil Time: |
60 |
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| Original Gravity: |
1.081 / 19.6° P |
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