Belgian-style Tripel
Mash for 60 minutes @ 68oC; Mash out 10 mins @ 76oC
Bottle condition to 3.0 vols CO2
| Malt | Amount | Percent |
|---|---|---|
| Belgian Pilsner | 6kg | 87% |
| Flaked Barley | 200g | 3% |
| Carawheat | 200g | 3% |
| Dextrose | 500g | 7% |
| Hop | AA% | Amount | Minutes |
|---|---|---|---|
| Phoenix | 11.9 | 20g | 60 |
| Saaz | 4.5 | 25g | 15 |
Yeast: Mangrove Jacks M31 Belgian Tripel
Start at 20oC and allow to free rise to 23oC. Once primary is finished, crash to 8oC, drop yeast and hold for three weeks. Bottle and warm condition for 10 days, adding fresh yeast at half pitching rate. Cold condition for eight weeks.
Any hops can be used for the 60 minute addition for around 25IBU. I had Phoenix to hand with fairly high alpha’s so didn’t need to use much. Brewers gold, Challenger or Target would work equally well.
Reviews
There are no reviews yet.