Allagash Tripel Clone
Belgian Tripel

 

Type: Partial Mash

 Date: 9/6/2009

Batch Size: 5.00 gal

 Brewer: BWK
Boil Size: 3.75 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (5 Gallon)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 65.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
3.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 24.29 %
7.25 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 58.70 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 2.02 %
0.25 lb Biscuit Malt (23.0 SRM) Grain 2.02 %
2.00 oz Tettnang [4.50 %] (60 min) Hops 31.2 IBU
0.50 oz Hallertauer [4.80 %] (0 min) Hops -
1.60 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 12.96 %
2 Pkgs Belgian Abbey II (Wyeast Labs #1762) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.078 SG

 Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 7.75 % Actual Alcohol by Vol: 0.00 %
Bitterness: 31.2 IBU Calories: 0 cal/pint
Est Color: 5.9 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 7.75 lb
Sparge Water: 2.51 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH
 

Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 9.69 qt of water at 163.1 F 150.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes
Allagash Tripel Clone:

Fermentables:
12.8 lbs (5.8 kg) Pilsner malt
1.6 lbs (.73 kg) sucrose

Hops:
2 oz (57 g) German Tettnang hops (4% AA, 60 minutes)
.4 oz (11 g) Hallertau Mittelfruh hops (whirlpool)

Yeast:
Wyeast 1762 (Belgian Abbey Ale II) or Wyeast 3787 (Trappist High Gravity) or White Labs WLP510 (Belgian Bastogne Ale)

Instructions:
Mash at 153 F (67 C). Boil for 90 minutes. Add sugar for final 15 minutes. Add whirlpool hops at end of boil. Ferment at high end of yeast strain's recommended range.

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