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:	5.5 gallons
Color:	4 HCU (~4 SRM)		Bitterness:	22 IBU
OG:	1.079		FG:	1.018
Alcohol:	7.9% v/v (6.2% w/w)
Water:	tap water only; 2nd batch to add 1g cal chl and 0.5g gypsum to mash/sparge water (soft for style).
Grain:	6 lb. American 2-row 4 lb. Wheat malt 2 lb. Flaked oats
Mash:	78% efficiency
	2nd: mash lower for dryer beer (beta-glucanase rest at 104° F to 122° F for 20-30 min, 148F @ 90-120 min.)
Boil:	10 minutes	SG 1.070	6.25 gallons
	2 lb. 0 oz. Cane sugar
	last 5 minutes boiled with 1/2 tablet of whirlflock
Hops:	1.25 oz. Cascade (6% AA, 60 min.) 0 oz. Cascade (aroma)
Yeast:	1762 Belgian Abbey II Yeast/2nd: Trappist High Gravity
Log:	1st batch: Fermented in primary for 24 days (approx. 64F)/2nd: Start at 64F and up 1 degree/day to primary at 70F (perhaps warmer per yeast)
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.
Tasting:	First batch. Descernable oatmeal mouth feel - nice. Too subtle on the aroma/esters - ferment warmer next time. Too low bitterness and could use more hop flavor/aroma. Nice color.

Recipe posted 12/24/09.