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Rye Barrel Aged Tripel Recipe
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Belgian Tripel
|
120 Gallons |
1.09 |
1.015 |
9.88 |
0 |
5.93 °L
|
483 |
0 |
|
|
|
| Boil
Size: 125 Gallons |
Boil Time: 60 |
Boil Gravity: 1.087 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 12/29/2021 11:32 PM |
| Notes: |
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|
Tank 1587
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Saison
|
5.5 Gallons |
1.056 |
1.006 |
6.48 |
22.98 |
3.12 °L
|
483 |
0 |
|
|
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| Boil
Size: 3 Gallons |
Boil Time: 70 |
Boil Gravity: 1.087 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 75 ° F |
Priming Method: co2 |
Priming Amount: 16.47 psi |
Creation
Date: 12/20/2024 10:02 PM |
Notes: AHA Gold 2024 - Saison
3-stage step mash. Boil for 70 minutes.
Ferment at 75 for 14 days.
First made 4/20/25.
Followed step mash process, starting at 120. This made some sense given the 6 row being used. Added 1 tsp of gypsum to the strike water to bring out the hop bitterness.
Added 1 gallon of 170 sparge water and brought to boil. Gravity was only 1040 before I added sugar. It was 1044 after the sugar. pH after mash was 5.3, so no need for any acid.
Boiled for an hour with 0.2 oz magnum. Added 2.25 oz of new Amarillo with 5 mins to go. Let that boil for 5 mins then put in Jaded chiller. Brought back up to the boil then chilled to 160 (very quickly as water is 50). Then added whirlpool hops into the wort, but didn't run a whirlpool as it was 10 pm. Let the hops sit at 160 - 175 for 20 mins, then chilled to 75 and put into fermenter.
Micro Homebrew didn't have Lallemand Saison yeast, so subbed Wyeast 3724, Belgian Saison yeast. Made a starter with this for 12 hours, and added it to fermenter. Put on the therm wrap as wanted to keep temp at 75. Also did not fully seal the fermenter, as didn't want any pressure on yeast.
Vigorous fermentation after 24 hours, and gravity fell quickly 10 1037. Then went down more slowly, so increased temp to 77 and shook fermenter to agitate yeast several times. Left in fermenter for 13 days to make sure fully fermented. gravity fell slowly to 1009, and then a few more points over the last 4 days to 1006, which is slightly above target of 1004. Taste had some funk and and hops came through nicely, so with a lot of carbonation should drink well.
Started drinking after a week of conditioning in kegerator. It's a tasty beer, with gentle spice and characteristic Belgian yeast flavors. Hops work well to give it citrus notes. Easily drunk, and high carbonation helps. 8/10. After a few more weeks it became crystal clear, light straw color, and the hops and yeast character blended well together to make a very tasty beer. |
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Chimay Cinq Cents
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Belgian Tripel
|
5 Gallons |
1.074 |
1.013 |
8.05 |
30.39 |
6.98 °L
|
483 |
0 |
|
|
|
| Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 70 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/1/2024 3:57 PM |
Notes: Mash malt in 3.75 gal water for 30 mins at 148 degrees. Add .75 gal boiling water. Hold at temp for additional 45 mins.
Sparge with 3 gal 170 degree water. Add clear Belgian candi syrup. Boil for 60 mins adding hops as indicated.
Ferment warm (68-72) for two weeks, condition at 65 degrees for 3 to 4 weeks.
OG = 1.068, FG = 1.009 |
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Lambus (Mixed Ferm)
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Lambic
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24 Litres |
1.049 |
1.017 |
4.17 |
4.97 |
3.94 °L
|
483 |
1 |
|
|
|
| Boil
Size: 27.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 72 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 9/9/2024 8:07 PM |
Notes: Split batch with https://www.brewersfriend.com/homebrew/recipe/view/1506717/lambus-saison-
24L split into two 12L batches in brew buckets.
This batch was pitched onto a starter made with some rare barrel dregs and some dregs from a previous funky beer I made with my Homebrew club (which was sourced by even more random dregs and possibly Roeselare).
I chose English yeast because it was the lowest attenuation I had on hand and doesn't ferment maltotriose which leaves more for the bugs.
It is still conditioning after I blended it with a Saison. |
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Key Lime Pie Gose
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Gose
|
5.5 Gallons |
1.058 |
1.019 |
5.15 |
14.31 |
7.08 °L
|
483 |
0 |
|
|
|
| Boil
Size: 6.46 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 75 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/4/2023 9:08 AM |
Notes: Mash all grains except acidulated malt for 60 minutes at 149 degrees. Add acidulated malt and continue mash for 45 minutes. Mashout and sparge as needed.
Bring to a boil and add your hops. With 10 minutes left in the boil add your coriander, sea salt, lactose, vanilla and yeast nutrients. I forgo finings to keep the beer as hazy as possible. |
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Ale
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Belgian Pale Ale
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30 Litres |
1.053 |
1.011 |
5.52 |
29.47 |
11.84 °L
|
483 |
0 |
|
|
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| Boil
Size: 35.95 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 15 ° C |
Priming Method: sucrose |
Priming Amount: 199.8 g |
Creation
Date: 7/1/2023 7:10 AM |
| Notes: |
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Gustav's Big Sai-Snozzer
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Belgian Golden Strong Ale
|
20 Litres |
1.076 |
1.016 |
7.88 |
38.46 |
4.33 °L
|
483 |
0 |
|
|
Author:
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ToNquE
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| Boil
Size: 24 Litres |
Boil Time: 60 |
Boil Gravity: 1.064 |
Efficiency: 67 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/4/2023 6:09 PM |
| Notes: |
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Cubed Double "Dubble"1
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Trappist Single
|
1.5 Gallons |
1.055 |
1.007 |
6.28 |
65.79 |
5.77 °L
|
483 |
0 |
|
|
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| Boil
Size: 2 Gallons |
Boil Time: 60 |
Boil Gravity: 1.037 |
Efficiency: 55 |
Mash Thickness: 1.75 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 70 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/19/2023 6:43 PM |
| Notes: |
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2023 Winter Saison
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Saison
|
23 Litres |
1.066 |
1.015 |
6.78 |
29.95 |
10.06 °L
|
483 |
1 |
|
|
|
| Boil
Size: 29 Litres |
Boil Time: 60 |
Boil Gravity: 1.053 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 24 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/25/2023 10:00 PM |
| Notes: |
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Witty Witty Bang Bang
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Witbier
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65 Gallons |
1.045 |
1.009 |
4.73 |
16.91 |
2.75 °L
|
483 |
0 |
|
|
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| Boil
Size: 68 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/3/2022 7:28 PM |
| Notes: |
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Rock House Collab
|
Witbier
|
110 Gallons |
1.049 |
1.011 |
4.89 |
35.86 |
4.56 °L
|
483 |
0 |
|
|
|
| Boil
Size: 122 Gallons |
Boil Time: 90 |
Boil Gravity: 1.044 |
Efficiency: 80 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/14/2017 12:13 PM |
| Notes: |
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WIT V2
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Witbier
|
24 Litres |
1.051 |
1.013 |
5.03 |
20.84 |
4.19 °L
|
483 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 8/3/2020 5:26 PM |
| Notes: Korianterin siemieniä 30 g, Hapan appelsiinikuori 30 g / 10 min |
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Cleo Mango Blueberry Blonde
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Trappist Single
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230 Litres |
1.072 |
1.018 |
7.18 |
27.88 |
4.24 °L
|
483 |
0 |
|
|
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| Boil
Size: 235 Litres |
Boil Time: 60 |
Boil Gravity: 1.059 |
Efficiency: 70 |
Mash Thickness: 4.1 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 5/13/2020 12:40 PM |
Notes: Cleo - Mango Blueberry Blonde
230 liter wort in fermenter 300 liter eindproduct na toevoeging fruitpuree
Mash / Fermentables
52,5kg Pilsmout
3,5kg Caramalt
6,5kg Haver vlokken
1,5kg Belgische kandij suiker
Boil / Hops - 90 min
@ 40 min boil 60g Nelson Sauvin
@ 55 min 100g Huell Melon
Whirlpool 120g Nelson Sauvin
Whirlpool 250g Huell Melon
Primaire fermentatie/Gist
- Wyeast 3787
Secundaire fermentatie/fruit - 3 weken
- 200 gram per liter mango puree - 46kg
- 100 gram per liter Blauwe bes puree -23kg
Fruit pasteuriseren of na bevriezing zo snel en steriel mogelijk toevoegen om infectie te voorkomen.
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Belgique Deneme
|
Belgian Tripel
|
16 Litres |
1.083 |
1.021 |
8.19 |
20.63 |
6.06 °L
|
483 |
0 |
|
|
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| Boil
Size: 20 Litres |
Boil Time: 90 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/24/2019 12:39 PM |
| Notes: |
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Pretty Yellow Flowers
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Saison
|
5 Gallons |
1.069 |
1.017 |
6.78 |
30.96 |
5.42 °L
|
483 |
0 |
|
|
|
| Boil
Size: 6.1875 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 64 |
Mash Thickness: 1.57 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 4/18/2019 5:02 PM |
Notes: Add the Candi Sugar during the last 5 minutes of the boil.
Whirlpool the dandelion flowers for 15 minutes |
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Belgian Dubbel
|
Belgian Dubbel
|
42 Litres |
1.066 |
1.016 |
6.59 |
21.65 |
12.2 °L
|
483 |
0 |
|
|
|
| Boil
Size: 48 Litres |
Boil Time: 60 |
Boil Gravity: 1.058 |
Efficiency: 68 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/23/2019 10:09 PM |
| Notes: |
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Not Duppel
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Belgian Blond Ale
|
62 Litres |
1.052 |
1.011 |
5.43 |
0 |
3.95 °L
|
483 |
0 |
|
|
|
| Boil
Size: 75 Litres |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 80 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/9/2018 4:18 PM |
| Notes: |
|
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Primera Belgian Blond Ale
|
Belgian Blond Ale
|
70 Litres |
1.062 |
1.017 |
5.92 |
15.25 |
4.21 °L
|
483 |
0 |
|
|
|
| Boil
Size: 76 Litres |
Boil Time: 60 |
Boil Gravity: 1.057 |
Efficiency: 93 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 18 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 6/2/2018 2:28 AM |
| Notes: |
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Scarborough Saison
|
Saison
|
23 Litres |
1.055 |
1.005 |
6.5 |
28.43 |
6.12 °L
|
483 |
0 |
|
|
|
| Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.044 |
Efficiency: 75 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 20 ° C |
Priming Method: bulk |
Priming Amount: 6 |
Creation
Date: 4/7/2018 2:07 AM |
| Notes: |
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Saison Dust
|
Saison
|
6.1 Gallons |
1.054 |
1.012 |
5.55 |
26.51 |
3.64 °L
|
483 |
0 |
|
|
|
| Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.05 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
| Brew
Method: All Grain |
Pitch Rate: 1.0 |
Primary
Temp: 75 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/12/2018 7:06 PM |
| Notes: |
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