 |
 |
 |
 |
 |
 |
 |
Tripel Katherine
took approx. 30 minutes to sparge with spraying mash tun
| Brewer: | Chris Johnson | Email: | chrisedjohn@gmail.com | |||||
| Beer: | Tripel Katherine | Style: | Belgian Tripel | |||||
| Type: | All grain | Size: | 10 gallons | |||||
| Color: |
|
Bitterness: | 19 IBU | |||||
| OG: | 1.081 | FG: | 1.020 | |||||
| Alcohol: | 7.8% v/v (6.1% w/w) | |||||||
| Water: | soften tap water with gypsum; add drinking water to make 10 gal | |||||||
| Grain: | 18 lb. Belgian Pilsner 12 lb. Wheat malt 6 lb. Flaked oats |
|||||||
| Mash: | 61% efficiency | |||||||
| 148F @ 90-120 min. | ||||||||
| Boil: | 10 minutes | SG 1.124 | 6.5 gallons | |||||
| 0 oz. Cane sugar | ||||||||
| last 5 minutes boiled with 1/2 tablet of whirlflock | ||||||||
| Hops: | 3.5 oz. Saaz (4% AA, 60 min.) 2 oz. Hallertauer (3.8% AA, 60 min.) |
|||||||
| Yeast: | 1762 Belgian Abbey II Yeast/2nd: Trappist High Gravity | |||||||
| Log: | Start at 64F and up 1 degree/day to primary at 70-75F Lager for 3-4 weeks to clear; use US05 to prime with bottling |
|||||||
| Carbonation: | 3.5 volumes | Corn Sugar: 6.87 oz. for 4.8 gallons @ 70°F | ||||||
| First batch too low (2.4 vol), up the carbonation to 3.5 vol. | ||||||||
Recipe posted 12/15/09.
