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Tripel
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 27, 2024
| Style: |
Belgian Tripel |
| Contributor: |
Dustin Zastera |
| Yield: |
5.4 gallons |
| Color (SRM/EBC): |
2.4/4.7 |
| Bitterness (Calc): |
22.2 IBU (Tinseth) |
| BU/GU: |
0.26 |
| Calories: |
271 (12 ounces) |
| ABV: |
9.9% |
| ABW: |
7.7% |
|
| OG: |
1.084 |
| OG (Plato): |
20.22° P |
| FG: |
1.010 |
| FG (Plato): |
2.56° P |
| Real Extract: |
5.75° P |
| App. Atten.: |
87.3% |
| Real Atten.: |
71.6% |
|
| 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 |
| 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 |
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. |
Tripel
| 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: |
5.4 |
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| Sparge Water Temperature: |
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| Pre-Boil Gravity: |
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| Pre-Boil Amount: |
6.4 |
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| Post-Boil Amount: |
5.4 |
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| Boil Time: |
60 |
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| Original Gravity: |
1.084 / 20.2° P |
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