Batch No. 21 - Belgian Tripel

Belgian Tripel

Brewed - April 25, 2010

Style - Belgian Tripel
Source - various sites / NHB

Ingredients:

• 4.0 lbs. Golden Light DME
• 3.0 lbs. Wheat DME
• 2.0 lbs. Pilsner DME

• 1.0 lbs. Pale Malt (partial mash)
• 1.0 lbs. Belgian Biscuit (partial mash)
• 1.0 lbs. Belgian Aromatic (partial mash)
• 0.5 lbs. Belgian Caramel Pils (partial mash)
• 0.5 lbs. Flaked Oats (partial mash)
• 1.0 lbs. Belgian Pils (partial mash)

• 1.0 oz. German Hallertau (60)
• 1.0 lbs. Candi sugar (15)
• 1.0 oz. Sterling (15)
• 1.0 tsp. Irish Moss (15)
• 1.0 oz. Saaz (5)
• 1.0 oz. Saaz (KO)
• 1 Valencia Orange peel zest (KO)

• Wyeast #3522 Belgian Ardennes

OG – 1.102
Primary – 14 days
Secondary - TBD

Bottled - TBD

FG - TBD
Attenuation - TBD
ABV - TBD

Notes:

• Partial mash in 2 gallons of 155 water; sparge with 3 quarts of 170 water
• Candi sugar was clear, rock chunks
• 5 min. Saaz addition was a package of old hops unopened in the freezer
• 750 ml stater used (now a normal procedure for regardless of target OG)
• Target OG was more in the 1.090 range but I never took into account all the grains and 2 gals. Net from the partial mash, which obviously has a significant OG of its own before the batch is topped off to 5.5 gals for the main boil
• Need to start using software at some point to really understand the partial mash impact on a recipe
• 1.024 gravity at transfer