PAGE TOOLS

MENU

www.HomebrewersAssociation.org

Timothy's Tripel

<< Back to 18C Recipe List

Beer Recipe

Brewer: Geoff Humphrey - My Homebrewing Log
Recipe Name: Timothy's Tripel
Style: 18C Belgian Tripel
Mash: All Grain
Volume: 10 Gallons
OG: 1.085
FG: 1.002 (yes, that's right - I checked it twice)
% Alc: 11
IBU: 25 (Rager)
SRM: 3
Link to Log Entry: http://brewlog.zkdigital.com/index.php?page=brewBlogDetail&filter=geoff&id=174
BeerXML:
Download File

 

Description of this Beer

Traditional tripel made with five pounds of cane sugar added to the primary after three days.

Has won two awards so far: 1st place in Cat 18 at the 2010 Liquid Poetry Slam (Longmont, CO) and a 3rd place in Cat 18 at the 2010 Gnarly Barley Homebrew Competition (Ft. Collins, CO).

No judges comments as I haven't received them in the mail yet.

 

Fermentables
Amount & Type of Fementable (grain, extract, sugar, fruit, etc.)
 
16.00 pounds
German Pilsen Malt (2-Row)
60.4% of grist
10.00 pounds
American Pale Malt (2-Row)
37.7% of grist
0.50 pounds
Belgian Aromatic Malt
1.9% of grist
5.00 pounds Sucrose (Table Sugar)

 

Hops
Amount & Type of Hops, %AA, pellet/whole/plug, time in boil/FWH/Dry Hop/Mash Hop
 
1.00 ounces
Magnum
12.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil		 12.5 AAUs
1.00 ounces
Golding
4.5% Leaf @ 10 minutes
Type: Aroma
Use: Boil		 4.5 AAUs

 

Other Ingredients
Amount & Type (herbs, spices, wood, finings, etc.), When/Where Added
 

 

Yeast
Type of Yeast (e.g. Wyeast 1056, White Labs WLP001) Amount Pitched
 
Name: Belgian Strong Ale
Manufacturer: White Labs
Product ID: WLP545
Type: Ale
Flocculation: Medium
Attenuation: 78-85%
Alcohol Tolerance: High
Temperature Range: 66–72°F
 2000 ml starter

 

Directions
Include mash temps/times, boil times, fermentation temps/duration, etc.

Equipment Profile: Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.00 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile: Single Infusion Mash, Light Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 27.17 Efficiency: 81.26%
Notes:

Mash profile for most well-modified malts.

Mash Steps

# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile Highlands Ranch, Colorado

Calicum: 31.4 ppm
Bicarbonate: 56.9 ppm
Sulfate: 41.1 ppm
Chloride: 0.9 ppm
Sodium: 27.0 ppm
Magnesium: 3.5 ppm
PH: 5.4%
Notes:

Filtered through standard charcoal system.

Procedure

  • Single infusion mash at 149°F for 90 minutes.
  • Sparge with 170°F water.
  • 90 minute boil.
  • Add hops according to schedule.
  • Cool wort.
  • Pitch yeast at 64°F from starter.
  • Primary ferment one week, raising to a temperature 71°F by the end, adding sucrose when primary fermentation begins to slow.
  • Transfer to secondary.
  • Lager for at least 4 weeks at 37°F. Longer is better.
  • Carbonate to 3.4 volumes.

Fermentation

Primary: 7 days @ 70° F
Secondary: 7 days @ 70° F
Lager: 42 days @ 37° F