Cedar Rapids Brewing Society

I'm brewing the tripel, below, tomorrow. If anyone is interested, feel free to stop by.

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)
|=================#==============|
Terminal Gravity: 1.012 (1.008 - 1.014)
|===================#============|
Color: 4.81 (4.5 - 7.0)
|=========#======================|
Alcohol: 9.08% (7.5% - 9.5%)
|====================#===========|
Bitterness: 38.8 (20.0 - 40.0)
|=======================#========|

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

Sounds like an excellent opportunity to close the bar, go to perkins, and then swing by Lee’s for the after hours party.  This could be a whole new concept of party-brewing.


From: DrPaulsen [mailto:brew-brewing@crbeernuts.org]
Sent: Friday, June 01, 2012 2:33 PM
To: brew-brewing@crbeernuts.org
Subject: Brewing Tomorrow


I'm brewing the tripel, below, tomorrow. If anyone is interested, feel free to stop by.

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

http://www.beertools.com/

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)
|=================#==============|
Terminal Gravity: 1.012 (1.008 - 1.014)
|===================#============|
Color: 4.81 (4.5 - 7.0)
|=========#======================|
Alcohol: 9.08% (7.5% - 9.5%)
|====================#===========|
Bitterness: 38.8 (20.0 - 40.0)
|=======================#========|

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

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