Belgian Tripel (23L)
“delicate pear and banana esters with spicy notes of citrus peel and anise. Subtle honey aroma and dry finish…”
OG: 1.080 IBUs: 33
MASH: 25min @ 50°C, 70min @ 64°C BOIL: 70min
GRIST
– 5.5kg Gladfield Pilsner (3.8 EBC)
– 1kg Gladfield Wheat (4 EBC)
– 300g Flaked Wheat (2 EBC)
– 800g Gladfield Big O (Oat Malt) (4.5 EBC)
– 600g Flaked Barley (3 EBC)
– 250g Rice Hulls
BOIL ADDITIONS
30g Mandarina Bavaria (9% AA) (60min)
15g Mandarina Bavaria (9% AA) (20min)
1 tbsp Sweet Dried Orange Peel, 1 tbsp Coriander Seed (crushed), 1 Star Anise (crushed) (5min)
FERMENT @ 18°C-22°C*
DRY (2 packs)
> Safbrew BE-256
Danstar Belgian Abbaye
Mangrove Jack’s M31 Belgian Tripel
LIQUID
WLP500 Monastery Ale
WLP570 Belgian Golden Ale
WLP510 Bastogne Belgian Ale
FERMENTER ADDITION:
-800g Clear Belgian Candi Syrup
(add during high krausen)
TARGET FG: 1.010
FERMENT: 14 days** MATURATION: LONG
* start fermentation at 18°C and allow to rise to 22°C over the course of fermentation
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days. PLEASE NOTE – Currently only 1 recipe can be added to cart in each order. If you require other goods please add after recipe. Contact us if more than one recipe is required.
