DW Aye Beer Recipe | All Grain Belgian Tripel | Brewer's Friend
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DW Aye

292 calories 27 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 292 calories (Per 12oz)
Carbs: 27 g (Per 12oz)
Created: Thursday May 28th 2020
1.088
1.018
9.2%
28.5
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Belgian - Pilsner15 lb Pilsner 37 1.6 83.3%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 5.6%
1 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)1 lb Belgian Candi Syrup - Clear (0L) 32 0 5.6%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 5.6%
18 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Saaz2 oz Saaz Hops Pellet 2.4 Boil 90 min 14.98 33.3%
2 oz Saaz2 oz Saaz Hops Pellet 2.4 Boil 30 min 10.76 33.3%
2 oz Saaz2 oz Saaz Hops Pellet 2.4 Boil 5 min 2.79 33.3%
6 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Temperature -- 150 °F 75 min
Mash out. Temperature -- 168 °F 15 min
4.5 gal End kettle 7.0 gallons. Sparge -- 170 °F 30 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2 lb Candi Syrup Other Boil 15 min.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Wyeast - Belgian Ardennes 3522
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
High
Optimum Temp:
65 - 85 °F
Starter:
Yes
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 220 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Soft water.
Mash Chemistry and Brewing Water Calculator
 
Notes

Recipe designed to brew a tripel, then proceed with steps for Allagash Curieux clone, following steps outlined in HomeBrewTalk.com forum (thread 250654 by 1Mainebrew).
Hops: BSG brand Czech Saaz AA 2.4%.
Be sure to check specific AA of hops used and adjust hopping rate appropriately to achieve IBU 30 +/-.
Primary 30 days @ 68 F. Sealed container, leave on yeast cake.

OAK
3 oz Med or Med+ oak cubes. Soak in Jim Beam bourbon for 30 days. Decant the bourbon at 15 days and add fresh.

CURIEUX
At 30 days, rack to secondary.
Measure FG.
Add bourbon-soaked cubes (but not the bourbon).
Secondary for 3-12 months @ cool temp, depending on taste.
Add 0.25 to 1 cup of JB bourbon during secondary, depending on taste.

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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-06-06 20:34 UTC
  • Snapshot Created: 2020-05-28 00:36 UTC
  • Link To Parent Recipe
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