Have a Nice Tripel - Belgian Tripel - 2008 National Homebrew Competition Winner

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Ingredients

For 11 Gallons (41.64 L)

    27.0 lb (12.25 kg) Castle Pils malt
    3.75 lb (1.7 kg) corn sugar in boil
    3.25 oz (92 g) Styrian Goldings whole hops, 4.7% a.a. (90 min.)
    2.0 oz (57 g) Saaz whole hops, 3.5% a.a. (30 min.)
    2.0 oz (57 g) Saaz whole hops, 3.5% a.a. (2 min.)
    Wyeast No. 1214 Belgian ale yeast (2 L starter)
    5.6 oz table sugar to prime (159 g)
    1.0 tsp Irish moss in boil (4.9 mL)
 

Specifications

    Original Gravity: 1.076
    Final Gravity: 1.009
    ABV: 8.79%
 

Directions

    Conduct a protein rest at 122° F (50° C) for 30 minutes, then raise temperature to 147° F (64° C) and hold for 90 minutes. Mash out at 160° F (71° C) for 15 minutes.
    Primary fermentation for 9 days at 66-72°F (19-22°C) in glass.
    Secondary fermentation for 19 days at 70-72°F (21- 22 °C) in glass.

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