One caveat -- I'm starting at 4 AM, since I'm a single dad this weekend.
Lee
The Dave Trippell Show
18-C Belgian Tripel
Author: DrPaulsen
Date: 11/23/2011
Size: 5.75 gal
Efficiency: 70.0%
Attenuation: 85.0%
Calories: 266.91 kcal per 12.0 fl oz
Original Gravity: 1.081 (1.075 - 1.085)
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Terminal Gravity: 1.012 (1.008 - 1.014)
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Color: 4.81 (4.5 - 7.0)
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Alcohol: 9.08% (7.5% - 9.5%)
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Bitterness: 38.8 (20.0 - 40.0)
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Ingredients:
14 lb (83.6%) Pilsen 2RS Malt - added during mash
4 oz (1.5%) Belgian Aromatic - added during mash
2.5 lb (14.9%) White Table Sugar (Sucrose) - added during boil, boiled 30 m
1 tsp Calcium Chloride - added during boil, boiled 90 m
2 oz (44.4%) Czech Saaz (2.3%) - added first wort, boiled 90 m
0.5 oz (11.1%) Northern Brewer (10%) - added first wort, boiled 90 m
1 oz (22.2%) Czech Saaz (3.3%) - added during boil, boiled 30 m
0.5 oz (11.1%) Czech Saaz (2.3%) - added during boil, boiled 20 m
0.5 oz (11.1%) Czech Saaz (2.3%) - added during boil, boiled 5 m
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 10 m
0.5 tsp Wyeast Nutrient - added during boil, boiled 10 m
14 ea Oxygen - added dry to primary fermenter
2 ea WYeast 3463 Forbidden Fruit™
Schedule:
Ambient Air: 80.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:05:00 Dough-In - Liquor: 7.12 gal; Strike: 145.08 °F; Target: 135 °F
00:20:00 Protein Rest - Rest: 15 m; Final: 134.9 °F
00:30:37 Step 1 - Heat: 10.6 m; Target: 150.0 °F
01:20:37 Beta Rest - Rest: 50 m; Final: 149.7 °F
01:31:13 Step 2 - Heat: 10.6 m; Target: 160.0 °F
01:51:13 Alpha Rest - Rest: 20 m; Final: 159.8 °F
02:21:13 Sparge - Sparge Volume: 7.12 gal; Sparge Temperature: 170 °F; Runoff: 7.4 gal
Notes
2L, 1.030 starter, 18 hrs before pitching
Cold condition for 3-4 weeks below 40F to let the yeast and "dusty stuff" drop out. This should improve head retention, mouthfeel, and reduce hot alcohol character.
Results generated by BeerTools Pro 1.5.23
