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Grand Cru

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed March 24, 2017

Specifics
Style: Belgian Tripel
Brewer: Dustin Zastera
Brew Date: February 21, 2016
Tap Date: May 20, 2016
Yield: 5 gallons
Color (SRM/EBC): 3.3/6.5
Bitterness (Calc): 30.8 IBU (Tinseth)
BU/GU: 0.43
Calories: 227 (12 ounces)
Conditioning: Bottles
ABV: 8.8%
ABW: 6.9%
Bottling ABV: 9.3%
Batch No: 133
OG: 1.071
OG (Plato): 17.28° P
Target OG: 1.077
FG: 1.005
FG (Plato): 1.28° P
Target FG: 1.008
Real Extract: 4.18° P
App. Atten.: 92.6%
Real Atten.: 75.8%
BJCP Style Info: Belgian Tripel
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.

General Information
Method: All Grain
Comments

2/21/2016 - Brew day.  Northern Brewer hops are from the 2015 harvest.  Sucrose added with a few minutes left in the boil.

The ferment took hold quickly and was conducted at 62-64F. No blow-off, just a nice vigorous ferment.

Malts and Grains
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
Adjuncts
1.50 pounds Sucrose (Table Sugar)  
Non-Fermentables
1 Whirlfloc @ 10 minutes  
1/2 tsp. Yeast Nutrient @ 10 minutes  
Hops
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
Boil
Total Boil Time: 60 minutes
Yeast
Name: Belgian Ale
Manufacturer: Wyeast
Product ID: 1214
Type: Ale
Flocculation: Medium
Attenuation: 74%
Temperature Range: 58–68°F
Amount: 2000 ml
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 3.5 gallons at 163F to hit a mash temperature of 148F.  Mash 90 minutes.  Mash out with 2 gallon of boiling water to hit a temperature of 170F.  Drain the tun and continue sparging with 2.5 gallons of water at 170F.

Grand Cru
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 3.7  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 5.2  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6  
Post-Boil Amount: 5  
Boil Time: 60  
Original Gravity: 1.071 / 17.3° P  
     
     
     
     
Brew Day Notes
 

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