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Lesser Cru
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 29, 2024
| Style: |
Belgian Tripel |
| 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 |
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| Batch No: |
145 |
| OG: |
1.057 |
| Target OG: |
1.065 |
| Reading 1: |
1.020 (4 days) |
|
| 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. |
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. |
| 10.50 pounds |
Rahr Pilsen Malt |
95.5% of grist |
| 0.50 pounds |
Crystal Malt 10L |
4.5% of grist |
| 11.00 pounds |
Total Grain Weight |
100% of grist |
| 1.50 pounds |
Sucrose (Table Sugar) |
|
| 1 |
Whirlfloc @ 10 minutes |
|
| 1/2 tsp. |
Yeast Nutrient @ 10 minutes |
|
| 1.00 ounces |
Northern Brewer 9.6% Leaf @ 75 minutes
Type: Bittering
Use: First Wort |
9.6 AAUs |
| 1.00 ounces |
Styrian Celeia 1.5% Leaf @ 1 minutes
Type: Aroma
Use: Aroma |
1.5 AAUs |
| 2.00 ounces |
Total Hop Weight |
11.1 AAUs |
| Total Boil Time: |
60 minutes |
| Name: |
Belgian Ale |
| Manufacturer: |
Wyeast |
| Product ID: |
1214 |
| Type: |
Ale |
| Flocculation: |
Medium |
| Attenuation: |
74% |
| Temperature Range: |
58–68°F |
| Amount: |
2000 ml |
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 |
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. |
Lesser Cru
| Date Brewed: |
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| Brewer/Assistant: |
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Target |
Actual |
| Strike Water Amount: |
3.7 |
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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: |
5.2 |
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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: |
1.057 / 14° P |
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