Tripelbock
Bronze Medal Club Only Competition 2011 March/April Category 5
Recipe by: Timothy Collins of Niagara Association of Homebrewers
Recipe 6 Gallons (All Grain)
Statistics
Original Specific Gravity: 1.113
Final Specific Gravity: 1.013
Boil Time: 60 min
Ingredients
| 12 lbs | Vienna Malt |
| 16 lbs | Munich Malt |
| 2 lbs | Light Crystal |
| 2 lbs | CaraMunich |
| 2 lbs | CaraAroma |
| 2 lbs | CaraRed |
| 1 lb | Dark Crystal |
| 2 oz | Glacier 7% a.a. (60 min) |
| * 1L starter |
Wyeast Munich Lager |
* Or visit the Homebrewopedia to learn how to make your own yeast starter.
Directions
Double decoction mash used. Protein rest at 122F for 15 mins, Sacc. Rest at 158F for 60 mins, and mashout at 168F. 1 tsp Irish Moss for fining used in boil. Fermented at 50F for 27 days, racked to secondary and fermented another 20 days at 50F. Racked again, and conditioned for 136 days at 40F. bottle conditioned with 3/4 cup corn sugar.