From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 27, 2024
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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. |
| Method: | All Grain |
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. |
| 13.00 pounds | Rahr Pilsen Malt | 100% of grist |
| 13.00 pounds | Total Grain Weight | 100% of grist |
| 2.00 pounds | Sucrose (Table Sugar) |
| .5t | Coriander Seed @ 5 minutes | |
| .3oz | Sweet Orange Peel @ 5 minutes | |
| 1 | Whirlfloc @ 10 minutes |
| 0.75 ounces |
Cascade (Homegrown) 12% Leaf @ 60 minutes Type: Bittering Use: Boil |
9 AAUs |
| 0.50 ounces |
Hallertauer Gold 1.5% Pellets @ 1 minutes Type: Aroma Use: Aroma |
0.8 AAUs |
| 1.25 ounces | Total Hop Weight | 9.8 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 |
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: Prepared by GWMAP |
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. |
| Primary: | 12 days @ 66° F |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 4.3 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 5.4 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 6.4 | |
| Post-Boil Amount: | 5.4 | |
| Boil Time: | 60 | |
| Original Gravity: | 1.084 / 20.2° P | |