Recipe conforms to the Belgian Tripel style.
Starter started on Sat. Feb. 2nd, 2013. 1 qt starter with 1 1/5th cup dme. Hit mash target 149 f. with a dough in water volume of 3.75 gallons. Hit 169 f. mashout for 15 minutes. Brewed as normal with an approximate 80 minute boil to boil off DMS from pilsner malt. Added 2 lbs Zulka brand Morena Pure Cane Sugar at 15 minutes left in the boil. Chilled to 64 degrees, pitched yeast. Activity started around 11 hours after pitching, fermentation temp is 64/65/63 f. Fermentation spiked to 68 f. at 30 hours was quickly brought down to 64-65 consistently till 12am Feb 9th (Friday evening of Feb 8th). From there no temp control used. Checked at 3:00 pm on Sat. Temp is at 70% and yeast is blowing out the air lock and had breached the lid spewing yeast down the side of the fermenter. Cleaned everything up and put it back together. Will check every 2 hours or so for a while.
Fermenter lid blew off several times, but no time was there such an overflow as the first time.
Feb 20th there is still a shallow krausen on the top of the beer, temp is 70 degrees.
April 9th - kegged. Yeast had dropped completely, very clear.
|10.5 lb||Best Malz Pilsner||Any||Mash||35||2 °L|
|2.0 lb||Sugar, Table (Sucrose)||Any||Boil||47||1 °L|
|0.37 lb||CARAHELL®||Weyermann®||Mash||35||9 °L|
|0.25 lb||Aromatic||Castle||Mash||35||19 °L|
|1.0 oz||German Perle||60 min||Boil||Pellet||8.0%|
|Belgian Abbey II||Wyeast 1762||84.0%|
|Step||Heat Source||Target Temp||Time|
|Saccharification Rest||Infusion||149.0 °F||75 min|
|Mash-Out||Infusion||169.0 °F||15 min|