Batch #010 - Strict Observance Tripel (20 Pints Series)

Recipe: Strict Observance Tripel
Style: 18D-Belgian Strong Ale-Belgian Golden Strong Ale

Recipe Overview
Wort Volume Before Boil: 3.75 US gals
Wort Volume After Boil: 3.25 US gals
Volume Transferred: 3.00 US gals
Water Added: 0.00 US gals
Volume At Pitching: 3.00 US gals
Final Batch Volume: 2.50 US gals
Expected Pre-Boil Gravity: 1.023 SG
Expected OG: 1.082 SG
Expected FG: 1.010 SG
Expected ABV: 9.8 %
Expected ABW: 7.7 %
Expected IBU (using Tinseth): 16.1
Expected Color: 4.0 SRM
Apparent Attenuation: 87.6 %
Mash Efficiency: 75.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF

German Pilsner Malt 3.00 lb (39.1 %) In Mash/Steeped
Belgian Aromatic Malt 0.12 lb (1.6 %) In Mash/Steeped
Extract - Pilsen Light Liquid Extract 3.30 lb (43.0 %) Start Of Boil
Sugar - White Sugar/Sucrose 1.25 lb (16.3 %) Start Of Boil

Czech Saaz (3.0 % alpha) 1.14 oz Bagged Pellet Hops used 60 Min From End
Czech Saaz (3.0 % alpha) 0.25 oz Bagged Whole Hops used 10 Min From End

Other Ingredients
Irish Moss 0.02 oz used In Mash

Yeast: White Labs WLP530-Abbey Ale

Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name:Single Step Infusion (65C/149F)
Step: Rest at 149 degF for 60 mins

Recipe Notes
Slowly raise temp to 70F during fermentation.

This was my first 2.5 gallon trial and my first Belgian Tripel. Both of which were exciting and educational. I used my glass carboy for this one and placed it into a rubbermaid container. I filled this container with water and placed gallon bags of ice blocks into it to keep the temperature down. As the fermentation progressed, I waited longer and longer to replace the ice blocks. This kept the temperature fairly consistent and allowed it to rise from 64 to 70 F. After 8 days, I needed my Hydrometer which was still in the carboy. I tried fishing it out but instead racked the beer to my bottling bucket. The next day I decided to go ahead and bottle anyway.

Initially I was concerned that these bottles would blow up as I can see about a 1/4 inch layer of sediment. I am positive that fermentation was complete but we will see!

1 comment:

T. J. Stocking said...

Sampled today, great carbonation. The scary sediment layer at the bottom stayed put. I thought this one was going to taste off due to the premature bottling but it came out great. The taste isn't very sweet or hoppy. It tastes like pale malt with a hint of bitterness. There is definitely some apple/cidery flavors probably from the cane sugar. I will have to see how this turns out after some lagering.