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Grand Cru
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 29, 2024
| Style: |
Belgian Tripel |
| Brewer: |
Dustin Zastera |
| Brew Date: |
January 5, 2019 |
| Yield: |
5 gallons |
| Color (SRM/EBC): |
3.1/6.1 |
| Bitterness (Calc): |
28.7 IBU (Tinseth) |
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| Batch No: |
155 |
| OG: |
1.080 |
| Target OG: |
1.080 |
| Status: |
Primary |
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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. |
Brew day: 6.6B on the last drop of runnings. At the start of the boil it was 7 gallons at 12B (malt only). |
| 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: |
120 minutes |
| Name: |
Belgian Ale |
| Manufacturer: |
Wyeast |
| Product ID: |
1214 |
| Type: |
Ale |
| Flocculation: |
Medium |
| Attenuation: |
74% |
| Temperature Range: |
58–68°F |
| Amount: |
125 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. |
Grand 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: |
6 |
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| Sparge Water Temperature: |
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| Pre-Boil Gravity: |
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| Pre-Boil Amount: |
6.8 |
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| Post-Boil Amount: |
5 |
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| Boil Time: |
120 |
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| Original Gravity: |
1.080 / 19.3° P |
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