A Well-Made Tripel - One Gallon Batch

Brooklyn Brew Shop - This was a recipe from their book titled Beer Making Book

• Belgian trippel
• according to the book, it's suppose to have a 9.9% ABV
• brewed on June 4, 2014
• used Wyeast Trappist HG 3787
• we finished brewing and added blow-off tube around 11:00 p.m., June 4
• OG was 1.074, temp 73.4, adjusted OG was 1.075.
• around 7:00 a.m. on June 5, no surface activity existed. but within an hour or so, considerable surface activity existed, filling the carboy to the lid with bubbles.
• by 11:00 p.m. on June 5, the most vigorous fermentation activity had already subsided.
• at 7:00 a.m. on June 6, fermentation activity continues at nice pace with gas flowing through the blow-off tube, but the activity is less than the evening before.
• fermentation on June 4, 5, and 6 occurred in the dining room with an air temp between 68 and 71 degrees. i wrapped a blanket around the carboy, and i stopped opening the window in the dining room because our morning temps this week were around 50 to 55 degrees.
• temps in the dining room remained in the mid 70s from Jun 7 through Jun 9.
• on Mon eve, Jun 9, turned the furnace on to 80 degrees for a while. Then later, I moved the fermenter to the upstairs bathroom and closed the door.
• we had cool mornings and days all week, Jun 9 through Jun 13. temps in the upstairs bathroom remained in the 70s.
• on Fri, Jun 13, I moved the carboy to the basement.

Ingredients

• Belgian Pilsner malt
• Caramel 10 malt
• East Kent Golding hops
• Saaz hops
• Belgian Candi Sugar
• Book recommended: Wyeast Belgian Abbey 1218 or Safale S-33
• We used Wyeast Trappist HG 3787
• Book suggests orange blossom honey for bottling.

tags: #home - #beer