Thankfully Home Brew Ohio sent me the ingredients to make a Belgian Tripel that is going to blow our socks off. This thing made it way above our estimates on OG. While we were dealing with this whale of a beer we decided, “screw it, let’s make that Belgian Pale we drank 4 gallons of in a week!”. I can’t wait to sample both of these. My neighbor, Sean, is obsessed with Belgians and he’s bringing me into the fold. Something about how sweet and fruity these beers are really lends itself to the rainy chilly weather of WA.
Check out Home Brew Ohio who sent us the ingredients for our Tripel: https://www.homebrewohio.com/
Equipment:
Brew in a Bag bag: https://amzn.to/2TnKD7b
Dark Star Burner: https://amzn.to/3bFZLTC
Big Mouth Bubbler Fermenter: https://amzn.to/2yfaqa8
Fermonster: https://bit.ly/2XnWIdI
Refactometer: https://amzn.to/39Hd45A
Brewfather App: https://bit.ly/38JXW7t
RECIPES:
Belgian Tripel
Brewfather link: https://share.brewfather.app/KSZtrkd8taLhYD
9.3% (actual 9.8%) / 21.2 °P
All Grain
BIAB (No sparge)
75% efficiency (actualy 90%)
Batch Volume: 4.5 gal (actual 4.75 gal)
Boil Time: 60 min
Boil Volume: 5.35 gal
Pre-Boil Gravity: 1.066 (actual 1.077)
Vitals
Original Gravity: 1.088 (actual 1.092)
Final Gravity: 1.017 (actualy 1.019)
IBU (Tinseth): 45
Color: 6 SRM
Mash
Temperature — 152.6 °F — 60 min
Malts (12 lb 8 oz)
12 lb (82.8%) — Weyermann Bohemian Pilsner — Grain — 2 SRM
8 oz (3.5%) — Briess Caramel Malt — Grain — 20 SRM
Other (2 lb)
2 lb (13.8%) — Candi Sugar, Clear — Sugar — 0.5 SRM
Hops (2 oz)
1 oz (43 IBU) — Hallertau Magnum 12.1% — Boil — 60 min
1 oz (2 IBU) — Saaz 3.2% — Boil — 5 min
Yeast
1 pkg — Lallemand/Danstar Abbaye Belgian
Fermentation
Primary — 68 °F — 14 days
Belgian Pale ale v2
6.2% / 16.6 °P (actual 5.5%)
All Grain
BIAB (No sparge)
78% efficiency
Batch Volume: 4.75 gal
Boil Time: 60 min
Mash Water: 6.28 gal
Total Water: 6.28 gal
Boil Volume: 5.35 gal
Pre-Boil Gravity: 1.061 (actual 1.048)
Vitals
Original Gravity: 1.068 (1.063)
Final Gravity: 1.021 (1.019)
IBU (Tinseth): 36
Color: 4.9 SRM
Mash
Temperature — 152 °F — 60 min
Malts (10 lb 6 oz)
10 lb (96.4%) — Briess Brewers Malt 2-Row — Grain — 1.8 SRM
4 oz (2.4%) — Briess Caramel Malt — Grain — 20 SRM
2 oz (1.2%) — Cargill (Gambrinus) Honey Malt — Grain — 25 SRM
Hops (3 oz)
1 oz (23 IBU) — Chinook 12.4% — Boil — 15 min
1 oz (4 IBU) — Cascade 5.7% — Boil — 5 min
1 oz (9 IBU) — Chinook 12.4% — Boil — 5 min
Miscs
8 g — Lemon Peel — Primary
Yeast
900 ml — Fermentis S-33 SafBrew Ale
Fermentation
Primary — 68 °F — 14 days