I had run out of fermentation space so I wanted to brew a beer that I could ferment in my bathtub. I have had very good luck with the westmalle strain (wlp530) in the past doing this so I thought I’d try it with a bit bigger beer and decided on a Tripel. I looked at Brewing Classic Styles and NHC beers and then came up with this recipe by taking all those into account as well as what ingredients I had on hand.
Recipe Info
Recipe: tripel 3v 1
Style: Belgian Tripel 26C BJCP 2015
Date: 03-08-2017
|
Recipe |
Guideline Min |
Guideline Max |
|
|
OG |
1.080 |
1.075 |
1.085 |
|
FG |
1.016 |
1.008 |
1.014 |
|
Color |
3.9 |
4.5 |
7.0 |
|
ABV |
8.4 |
7.5 |
9.5 |
|
IBU |
32.0 |
20.0 |
40.0 |
Brewery Info
Efficiency: 73 %
Attenuation: 80 %
Mash Info
Weight: 14.25 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.45 G
Volume: 7.59 G
Temp: 149.0 F
Boil Info
Kettle Gravity: 1.065
Predicted Mash Run-off: 5.17 G
Target Starting Boil Volume: 8.13 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 6.63 G
Fermentables
|
Weight |
% by Weight |
Name |
Yield |
SRM |
|
14.000 Lb |
98.0 % |
Pilsen (Dingemans) |
81.0 |
1.6 |
|
3.000 Lb |
21.0 % |
Sugar (Sucrose) |
100.0 |
0.0 |
|
0.250 Lb |
2.0 % |
Aromatic Malt (Dingemans) |
80.0 |
19.0 |
Hops
|
Weight |
Name |
AAU |
Time |
Use |
IBUs |
|
1.0 Oz |
Magnum |
12.0 |
60 mins |
Boil |
30.0 |
|
0.5 Oz |
Saaz |
3.8 |
10 mins |
Boil |
2.0 |
Yeast
|
Amount |
Name |
|
1.000 unit |
Abbey Ale White Labs WLP530 |
Misc
|
Amount |
Name |
Time |
Use |
|
1.000 tablet |
Whirlfloc Tablet |
15 mins |
Boil |
|
0.500 tsp |
Yeast Nutrient (Wyeast) |
10 mins |
Boil |
Water
Predicted Mash Ph: 5.49
|
Ca |
Mg |
Na |
Cl |
So |
Bicarbonate |
|
|
Water |
7 |
3 |
21 |
30 |
24 |
30 |
|
Mash |
93 |
3 |
21 |
148 |
70 |
30 |
|
Sparge |
7 |
3 |
21 |
30 |
24 |
30 |
|
Final |
94 |
4 |
30 |
158 |
79 |
43 |
|
Target |
75 |
0 |
0 |
0 |
0 |
0 |
Mash Water
Total Water Treated: 6.453 G
Percent RO / Distlled: 0 %
Water Used: 6.453 G
Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 6.0 g
Lactic Acid: 3.0 ml @ 88.000 %
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 2.953 G
Percent RO / Distlled: 0 %
Water Used: 2.953 G
Sparge Water Adjustments
Notes
Mash 149f 60 min
168f 10 min
Cool to 62f and put in bathtub at room temp and let ‘er rip for 3 weeks
Bottle condition to 3.5 volumes
3/14/17 starter 206g of DME in 2L starter of wyeast 3787
3/16/17 normal 3V brewday. boil off rate still not right. perplexed. had to use a bit more sugar than I planned but otherwise went well. @9pm slowly bubbling
3/17/17 2″ kreusen and big time bubbling. that night up to 4″ kreusen and really ripping.
3/18/17 3″ kreusen and still strong bubbling but starting to slow
3/19/17 ~6 sec
3/20/17 ~10 sec
3/21/17 ~14 sec
3/22/17 ~12 sec
3/23/17 moved to office which is a bit warmer
3/26/17 still slowly bubbling
3/27-20/17 ~20 sec
4/8/17 bottled. targetting 3.35 volumes. 4.25g @ 68F – 160g of table sugar. FG 1.010. wow! a hair boozy but promising. really nice ester and phenol notes.
4/21/17 tried a bottle but doesn’t seem carb’d yet. some carb but not 3.35 volumes and a little sweet. shook up all the bottles. will try again in a week.
4/29/17 tried another. seemed more carb’d but not as much as expected. give another week.
final comments: this beer was ok but a bit hot and it never bottle conditioned properly. there was tons of yeast in suspension so not sure what happened. maybe too much booze? it did finish lower than expected so maybe the extra booze did in the yeast? otherwise a pretty good beer. it did not do well in competition but i think the recipe is solid.