Trappist Tripel Threat

a Partial Mash Belgian Tripel by matthins

Fermentables

Amount Fermentable Maltster Use PPG Color
16.0 lb
Extra Pale Premium Pilsner Malt
Weyermann® Steep 37 1 °L
6.0 lb
Sparkling Amber DME
Briess Boil 44 10 °L
3.0 lb
Cane/Beet Sugar (Dextrose)
Any Boil 46 0 °L

Hops

Amount Hop Time Use Form AA
2.0 oz Hallertau (US) 60 min Boil Pellet 4.5%
2.0 oz Northern Brewer (US) 30 min Boil Pellet 10.1%
2.0 oz Chinook (US) 10 min Boil Pellet 13.0%

Yeasts

Name Lab/Product Attenuation
Belgian Ale Yeast White Labs WLP550 84.0%

Extras

Amount Name Time Use
8.0 oz Bitter Orange Peel 10.0 min Boil
1.0 oz Coriander Seed 10.0 min Boil
4.0 floz Orange Juice 10.0 days Bottle

Stats

Batch & Boil

  • Batch Size 11.0 gal
  • Boil Time 60 min

Properties

  • OG 1.077
  • FG 1.012
  • IBU 36
  • ABV 8.5%
  • Color
    6 SRM
  • Balance Balanced

Notes

STEEP: Grains. BOIL: Fermentables. HOPS: Follow hop schedule; add coriander seeds and bitter orange peel last 5mins. PITCH: 65-75F. FERMENT: 7-10days. PRIME: 3/4 cup cane sugar boiled in 2cups water, 5mins. Allow to cool, then add orange juice. RACK: to bottles; condition 3-4weeks.

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