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Laelia
An American-style tripel with a subdued ester/phenol profile. Cooler fermentation, a low dextrin mash,
and White Labs' discontinued Bastogne yeast are key to really softening this otherwise typical Belgian ale.
| Brewer: | Dierksenkougan | Email: | - | |||||
| URL: | http://www.dierksenkouganmicrobrew.blogspot.com | |||||||
| Beer: | Laelia | Style: | Tripel/Imperial Pilsener | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 32 IBU | |||||
| OG: | 1.082 | FG: | 1.016 | |||||
| Alcohol: | 8.5% v/v (6.6% w/w) | |||||||
| Water: | Kalamazoo municipal water. | |||||||
| Grain: | 10 lb. Belgian Pils 2 lb. Munton's Lager 1 lb. Briess Vienna .5 lb. Dextrine Malt |
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| Mash: | 68% efficiency | |||||||
| Step infusion/decoction: P-Rest: 122°F for 20 minutes Saccrification A: 146°F for 40 minutes Saccrification B: 152°F for 20 minutes Mash-Out: Decoct 2.5 gallons to raise to 175° for 10 minutes Batch sparge for equal volume runoff with 185°F water. |
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| Boil: | 75 minutes | SG 1.063 | 6.5 gallons | |||||
| 1.5 lb. Invert Sugar | ||||||||
| Irish Moss @ 15 minutes Invert Sugar: 1.5lb. table sugar inverted with 1.5 tsp. citric acid until pale yellow |
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| Hops: | 1.5 oz. Czech Saaz (3.4% AA, 75 min.) 1 oz. Czech Saaz (3.4% AA, 40 min.) 1.5 oz. Czech Saaz (3.4% AA, 20 min.) 1 oz. Czech Saaz (3.4% AA, 2 min.) |
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| Yeast: | White Labs Platinum: Bastogne Belgian Ale 1/2 gallon starter pitched at Krausen |
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| Log: | Brewed June 15, 2006 Fermentation: Primary: 68-70°F until fermented plus a 5-day diacetyl rest Secondary: 68-70°F or cooler for two months Optional Cold-Conditioning Gelatin finings in secondary for clarity |
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| Carbonation: | 2.2 volumes | Corn Sugar: 3.66 oz. for 5 gallons @ 70°F | ||||||
Recipe posted 06/15/06.
