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Trois Chênes (Three Oaks)
Inspired by Allagash Curieux, this oaked Belgian-style Tripel should be a bold interpretation of the style.
| Brewer: | Chris Ungvarsky | Email: | - | |||||
| Beer: | Trois Chênes (Three Oaks) | Style: | Belgian Tripel | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 29 IBU | |||||
| OG: | 1.097 | FG: | 1.018 | |||||
| Alcohol: | 10.2% v/v (8.0% w/w) | |||||||
| Water: | 2 tsp gypsum in mash. | |||||||
| Grain: | 15 lb. Belgian Pilsner 1 lb. American crystal 10L |
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| Mash: | 75% efficiency | |||||||
| 60 minutes at 150°F. Decoction mashout at 160°F. Continuous sparge with 170°F water to collect 7.5 gal in kettle. | ||||||||
| Boil: | 60 minutes | SG 1.071 | 7.5 gallons | |||||
| 2 lb. Cane sugar | ||||||||
| Hops: | .75 oz. Super Styrian (9.0% AA, 60 min.) .75 oz. Super Styrian (9.0% AA, 15 min.) |
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| Yeast: | White Labs 550 cake from a previous batch of witbier. | |||||||
| Log: | On brew day, place 3 oz oak chips in a container with just enough bourbon to cover. Set aside for secondary. Ferment at 70°F to bring out esters in yeast. 2-3 weeks primary, rack to secondary then then add oak and bourbon. Taste occasionally until flavor is right then cold crash and keg. |
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| Carbonation: | 2.4 volumes | Keg: 15.3 psi @ 48°F | ||||||
Recipe posted 04/22/16.
