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Author:

Boil Size: 9 Gallons

Boil Time: 60

Boil Gravity: 1.08

Efficiency: 75

Mash Thickness: 1.1

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: 8/21/2017 3:17 PM

Notes:

Author:

RevFrank

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.046

Efficiency: 72

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: co2

Priming Amount: 14.69 psi

Creation Date: 2/25/2024 2:11 AM

Notes:
RECIPES
Tripel
ABV: 9.20%

IBU: 26.1

SRM: 6.8

OG: 1.079

FG: 1.01

SAVED
Link to articlegold medalbelgianstrong
The following beer recipe is featured in the September/October 2013 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Joe Nielsen of Berkley, MI won a gold medal in Category #18: Belgian Strong Ale during the 2013 National Homebrew Competition Final Round in Philadelphia, PA. Nielsen’s Belgian Strong Ale was chosen as the best among 421 final round entries in the category.

BELGIAN ALE
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Brewed 9 times

Ingredients:
11.75 lb (5.33 kg) Dingemans Pils malt
0.13 lb (59 g) Dingemans biscuit malt (Mout Roost 50)
0.13 lb (59 g) aromatic malt (Amber 50)
1.75 lb (794 g) white table sugar (boil)
4.0 oz (113 g) honey (boil)
4.0 oz (113 g) light brown sugar (in primary)
1.0 lb (0.45 kg) fresh pink grapefruit (in primary)
1.5 oz (42 g) Tettnanger pellets, 4.5% a.a. (60 min)
0.5 oz (14 g) Tettnanger pellets, 4.5% a.a. (15 min)
0.5 oz Czech Saaz pellets 3% a.a. (15 min)
0.5 oz Czech Saaz pellets 3% a.a. (1 min)
White Labs WLP500 Trappist Ale, 270 billion cells
2 T. Irish moss, 15 minutes
Specifications:
Yield: 5 Gallons (18.93 L)

Original Gravity: 1.079

Final Gravity: 1.01

ABV: 9.20%

IBU: 26.1

SRM: 6.8

Directions:
Mash grains at 152° F (67° C) for 60 minutes. Mash out at 170° F (77° C) for 30 minutes. Add 1/8 lb of honey and 1 5/8 lb table sugar to the boil at 30 minutes from flameout. Add the remaining 1/8 lb honey and 1/8 lb table sugar at 5 minutes from flameout. Ferment one week at 70° F (21° C) in primary, followed by two weeks at 64° F (18° C) in secondary. Use fresh, pink grapefruit, membranes removed, and add to primary at 60 hours along with the 4 ounces of light brown sugar.
Primary fermentation for 7 days at 70° F (21° C).
Secondary fermentation for 14 days at 64° F (18° C).
Bottle condition to 2.15 vol. CO2 with 3.4 oz table sugar.

Water profile from brunwater:

Ca 32
Mg 9
Na 5
CaCl2 36
CaSo4 23
HC03 150

Mash pH 5.3

Author:

350True

Boil Size: 20.93 Litres

Boil Time: 60

Boil Gravity: 1.058

Efficiency: 70

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: N/A

Priming Method: dextrose

Priming Amount: 99.1 g

Creation Date: 12/18/2022 6:32 PM

Notes:

Author:

MontanoBrew

Boil Size: 14 Gallons

Boil Time: 60

Boil Gravity: 1.049

Efficiency: 70

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: 2/26/2022 7:52 PM

Notes: Barrel Aged Kettle Soured Rye Ale. Barreled in rye whiskey 10 gal oak barrel. Added sour cherry flavor -1.5 oz per 2.5 gallon keg.

Author:

Nelson Smither

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.033

Efficiency: 75

Mash Thickness: 2.5

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: 5/18/2021 1:20 PM

Notes: "Brouwerijd" on the left side of the Belgian town Malle solely for consumption by the reverent Cistercian brothers. This ale is not served or sold to the public, making it one of the rarest beers in the world.

Made only from pilsner malt, hops, and yeast, the complexity that results from these simple ingredients is staggering: perfumey floral hops, ripe pear fruit, sour apple, spicy cloves, candied citrus and a slight biscuit character on the drying finish ... a monk session beer.

Note: If you wish to achieve a level of carbonation similar to the commercial examples of this beer, add an additional 1 to 2 oz plain table sugar to the priming solution.

Author:

Feline Fine Homebrewing

Boil Size: 7 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 60

Mash Thickness: 1.5

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: 11/15/2020 4:49 PM

Notes:

Author:

Bubba Wade

Boil Size: 3.5 Gallons

Boil Time: 60

Boil Gravity: 1.053

Efficiency: 75

Mash Thickness: 1.5

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: 1/23/2020 2:01 PM

Notes:

Author:

Boil Size: 15 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 66

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: 2/27/2019 5:35 PM

Notes:

Author:

Uncle Joe's Brewing

Boil Size: 6.5 Gallons

Boil Time: 60

Boil Gravity: 1.045

Efficiency: 70

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: 11/8/2018 5:57 PM

Notes:

Author:

Brian Conn

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 1.25

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: 1/4/2018 1:55 PM

Notes:

Author:

Juno_Malone

Boil Size: 7.4 Gallons

Boil Time: 60

Boil Gravity: 1.038

Efficiency: 65

Mash Thickness: 1.3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 70 ° F

Priming Method: Dextrose

Priming Amount: 111g

Creation Date: 6/7/2013 5:43 AM

Notes:

Author:

RUBREW

Boil Size: 177 Gallons

Boil Time: 60

Boil Gravity: 1.048

Efficiency: 80

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.35

Primary Temp: 69 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 5/27/2017 3:21 PM

Notes:

Author:

RunePetter

Boil Size: 29 Litres

Boil Time: 90

Boil Gravity: 1.068

Efficiency: 67

Mash Thickness: 3

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: 20.5 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 2/13/2017 3:47 PM

Notes:

Author:

Boil Size: 7.5 Gallons

Boil Time: 90

Boil Gravity: 1.062

Efficiency: 70

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.5

Primary Temp: N/A

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/15/2016 7:15 PM

Notes:

Author:

Hebby

Boil Size: 7.5 Gallons

Boil Time: 120

Boil Gravity: 1.085

Efficiency: 50

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 64 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 11/5/2016 8:31 PM

Notes:

Author:

Eastern Christiania Brewery

Boil Size: 28 Litres

Boil Time: 60

Boil Gravity: 1.059

Efficiency: 62

Mash Thickness: 2.8

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 19 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/20/2016 10:41 AM

Notes: 2 pakker gjær - Safale us-05.

FWH + tørrhumling.

Minimum 60 koking. Eller den tiden det tar for å treffe riktig OG.

Ca 17 liter skyllevann på 79C

Author:

Boil Size: 6.5 Gallons

Boil Time: 90

Boil Gravity: 1.034

Efficiency: 70

Mash Thickness: 1.25

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 0.75

Primary Temp: 70 ° F

Priming Method: N/A

Priming Amount: N/A

Creation Date: 7/15/2016 9:14 PM

Notes:

Author:

GrisGrind

Boil Size: 7.5 Gallons

Boil Time: 60

Boil Gravity: 1.057

Efficiency: 55

Mash Thickness: 1.5

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.0

Primary Temp: 72 ° F

Priming Method: DME or Sugar

Priming Amount: 7.3oz or 5oz

Creation Date: 5/30/2016 6:05 PM

Notes: If you have thicker bottles, increase CO2 to 3.0 - 3.5.

Author:

rangeley

Boil Size: 10.5 Gallons

Boil Time: 75

Boil Gravity: 1.05

Efficiency: 83

Mash Thickness: 1.35

Sugar Scale: Specific Gravity

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 80 ° F

Priming Method: Oxygen

Priming Amount: 30 seconds

Creation Date: 3/20/2016 4:50 PM

Notes: Splitting this between 3 batches: One with ECY03 Farmhouse Brett; One with Wyeast PC-3031 Brett Saison; One with EITHER Imperial Rustic, or the White Labs Belgian Saison BLEND (568?)

Author:

J B

Boil Size: 25.5 Litres

Boil Time: 90

Boil Gravity: 12.8

Efficiency: 72

Mash Thickness: 2.75

Sugar Scale: Plato

Brew Method: All Grain

Pitch Rate: 1.25

Primary Temp: 18.6 ° C

Priming Method: N/A

Priming Amount: N/A

Creation Date: 1/10/2016 8:47 AM

Notes: 1. Grain temp is 24degrees.
2. Mash at 2.75 litres per kg.
3. Grain absorption is 1.15litres per KG. Expect 6.8litres absorbed.
4. Assume sp heat cap of grain to be 0.38 that of water.
5. Batch sparge twice.
6. Evaporation rate at boil is 4.5litres/hr. (I will ramp this up to try and achieve 5/hr)
7. Trub wastage assumed to be 1.5litres.
8. Dextrose to be added towards end of fermentation.

Want to achieve 15litres for ferment plus 1.5 trub, so 16.5 at end of boil. Absorption is 6.8litres. Evaporation on 90min boil 7.5litres. Total liquid = 31approx.

Mash with 16.5litres. (multiples of 1.5) at 72.3 deg for 60mins.
Add 5ml lactic aicd to bring pH to 5.30.
Add 6g gypsum, 2g CaCl to grist.
Stir at 20m, 40m and 60m.
Drain the MLT. to get 10 litres approx and heat up to 84. Pour back onto the grain bed and stir up. Should average in at 75approx. Stir and lauter then drain again and add FWH.

Batch sparge twice with 14.5litres total.
1st batch with 7.5litres at 76deg.
2nd batch with 7.0litres at 76deg.

Boil for 90mins.

Cool using ice bath circulation.

2 litre starter with 200g DME on washed yeast.