Feedback on my Belgian Tripel recipe ?

Share your successful brews or start talking about your next one.

Feedback on my Belgian Tripel recipe ?

Unread postby rabs » Fri Nov 28, 2014 4:51 pm

Hi, I have tried making a Tripel recipe based on a lot of things that i have read, can you please give me some feedback?
This is the first recipe I am designing myself.
Sorry the formatting is a bit difficult
Thank you a lot :)

Here it is:


Style: Belgian Tripel

SRM: 11,5 EBC SRM RANGE: 8,9-13,8 EBC
IBU: 32,2 IBUs Tinseth IBU RANGE: 20,0-40,0 IBUs
OG: 1,077 SG OG RANGE: 1,075-1,085 SG
FG: 1,008 SG FG RANGE: 1,008-1,014 SG
BU:GU: 0,417 Calories: 427,1 kcal/l Est ABV: 9,2 %
EE%: 72,00 % Batch: 20,00 l Boil: 23,64 l BT: 90 Mins

Total Grain Weight: 6,50 kg Total Hops: 100,00 g oz.

>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<

Amt Name Type # %/IBU
5,50 kg Pilsner (2 Row) Bel (3,0 EBC) Grain 1 84,6 %
0,20 kg Caramunich Malt (90,0 EBC) Grain 2 3,1 %


Name Description Step Temperature Step Time
Mash In Add 23,00 l of water and heat to 50,0 C ove 50,0 C 20 min
Mash Step Heat to 65,0 C over 10 min 65,0 C 30 min
Mash Step Heat to 70,0 C over 4 min 70,0 C 30 min
Mash Out Heat to 77,0 C over 4 min 77,0 C 10 min

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 22,2 C/22,2 C
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 8,35 l water at 75,6 C

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1,065 SG Est OG: 1,077 SG
Amt Name Type # %/IBU
0,80 kg Corn Sugar (Dextrose) (0,0 EBC) (Boil 15,0 mins) Sugar 3 12,3 %
40,00 g Saaz [3,60 %] - Boil 60,0 min Hop 4 15,8 IBUs
40,00 g Saaz [3,60 %] - Boil 30,0 min Hop 5 12,2 IBUs
10,00 g Hallertauer Mittelfrueh [2,50 %] - Boil 60,0 min Hop 6 2,1 IBUs
10,00 g Hallertauer Mittelfrueh [2,50 %] - Boil 30,0 min Hop 7 2,1 IBUs
0,50 Items Whirlfloc Tablet (Boil 15,0 mins) Fining 8 -
0,50 tsp Yeast Nutrient (Boil 15,0 mins) Other 9 -


---FERM PROCESS-----------------------------
Primary Start: 27 Nov 2014 - 14,00 Days at 19,4 C
Secondary Start: 11 Dec 2014 - 10,00 Days at 18,3 C
Style Carb Range: 2,40-3,00 Vols
Bottling Date: 11 Dec 2014 with 2,7 Volumes CO2:
---NOTES------------------------------------
rabs
 
Posts: 3
Joined: Fri Sep 12, 2014 3:20 pm

Re: Feedback on my Belgian Tripel recipe ?

Unread postby Dicko » Fri Nov 28, 2014 7:02 pm

Hi rabs

Welcome to the forum


Looks good overall but yeast selection for that style is important.
What yeast are you intending to use?

I assume you have a 20 litre BM!!

:cheers:
The worst thing that can happen if I die is that my wife will sell all my brewing equipment for what I told her I paid for it
User avatar
Dicko
 
Posts: 1179
Joined: Tue Jan 21, 2014 8:25 pm
Location: Port Lincoln South Oz
Model: 20 litres

Re: Feedback on my Belgian Tripel recipe ?

Unread postby rabs » Fri Nov 28, 2014 7:50 pm

Hi, and thank you for the reply. I do indeed have a 20l BM.
The yeast I am planning on using is a Wyeast Trappist High Gravity #3787 and i will be making a starter. I reckon 1L should be fine.
rabs
 
Posts: 3
Joined: Fri Sep 12, 2014 3:20 pm


Return to Recipes

Who is online

Users browsing this forum: No registered users and 5 guests

cron