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#112 Tripel 2
| Brewer: | Olde Phenomian | Email: | wortsbrewing@cyberportal.net | |||||
| Beer: | #112 Tripel 2 | Style: | Belgian Tripel | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 31 IBU | |||||
| OG: | 1.069 | FG: | 1.014 | |||||
| Alcohol: | 7.0% v/v (5.5% w/w) | |||||||
| Water: | Soft water. Sparge treated with 88% lactic acid to 5.2pH. | |||||||
| Grain: | 8 lb. 8 oz. DWC Belgian Pilsner 10 oz. Weyermann's German Pilsner |
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| Mash: | 68% efficiency | |||||||
| Dough in at 161°F for 2-1/2 hour rest at 149°F rest in Gott Cooler. | ||||||||
| Boil: | 90 minutes | SG 1.053 | 6.5 gallons | |||||
| 1 lb. Rice extract 1 lb. 8 oz. Belgian candi sugar |
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| @ 30 min remaining add 1 tsp. Irish Moss, softened in 1 cup cold water,and add 1/8 tsp licorice extract powder (or 1/2" licorice stick). |
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| Hops: | 1.5 oz. Hallertauer Mittelfruh (3.7% AA, 90 min.) .5 oz. Styrian Goldings (4.7% AA, 90 min.) .5 oz. Czech Saaz (aroma) |
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| Log: | YCKC A73 Affligen from slant. 1 day in cold-break carboy; 16 days in primary @ 71°F; 6 days @ 71°F followed by 16 days @ 60 - 64°F. |
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| Carbonation: | Keg with 1/4 cup corn sugar, let set @ 71°F for one week then move to cold storage ~50°F; dispense with 7# CO2. |
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| Tasting: | 4 months after kegging still drinking from the keg... Nice lacey foam; head lasts right to the bottom of the glass. |
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Recipe posted 02/06/98.
