Honey Oak Tripel Beer Recipe | All Grain Belgian Tripel | Brewer's Friend
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Honey Oak Tripel

295 calories 16.7 g 12 oz
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 4.25 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Post Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 53% (brew house)
Calories: 295 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Monday April 26th 2021
1.091
1.004
11.4%
48.4
8.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pilsner13 lb Pilsner 37 1.8 76.8%
4 oz Aromatic Malt4 oz Aromatic Malt 35 20 1.5%
3 oz Belgian - Biscuit3 oz Biscuit 35 23 1.1%
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 3%
2 lb Honey2 lb Honey 35 2 11.8%
1 lb Dry Malt Extract - Pilsen1 lb Dry Malt Extract - Pilsen 42 2 5.9%
16.94 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz warrior cryo0.5 oz warrior cryo Hops Pellet 25 Boil 60 min 44.46 33.3%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 5 min 3.9 66.7%
1.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 tbsp Phosphoric acid Water Agt Mash --
 
Yeast
Wyeast - Trappist Blend 3789
Amount:
1 Each
Cost:
Attenuation (custom):
96%
Flocculation:
Medium
Optimum Temp:
68 - 85 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
henrico county va 23233 sept 2020
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
26 4 16 10 13 72
Mash Chemistry and Brewing Water Calculator
 
Notes

===============================
1/6/2021
measured FG of 1.003 back in august and again today....??? changing the attenuation from 83 to 96 to get proper FG not sure if that is the way to do that or not..

honey really fermented away and dried it out. Doesnt taste dry though, or too thin bodied, tastes pretty sweet actually. body i think is appropriate for tripel. abv is a little high. hoping it doesnt taste too much like mead. maybe a tad too much oak. it was oaked twice, did not take notes....soaked oak cubes on vodka to avoid too much bourbon flavor. wasnt oakey enough so i removed the cubes and added a fresh charge for a month or so.

beer is delicious!
===============================
8/6/2021
just added the sugars last night. i started with 1/2 gallon water and added 1lb dme and 2lb honey. Not sure the total volume of all that, should i just use 1/2 gallon? making the batch 4.25 gallons and 9.86% or estimate it at 4.5 gallons making it 9.32%? I guess I should just look on the fermenter to see how much total volume i have at the moment....

===============================
8/4/2021
brew day. decided to go light on volume so to account for the the honey and DME mix i will add later. came out with about 5 gallons post boil but surprisingly less than 4 in the fermentor. efficiency was about 52% with just my grain. 5.66pH (meter might be broken). tap water, forgot the phosphoric acid. double crush. idk. attempted to ressurect some trappist high gravity from january which i think i used on the single. made the starter last night, doesnt appear to have any activity so far. went ahead and pitched it when the wort was down to temp.

now im adjusting the recipe to account for the additional volume and honey and dme. this means i will need to try to add about 0.9 gallon of dme/honey wort to the beer at some point later this week to end up with 9.11% beer. or i could do an even gallon for an 8.8% brew....

===============================
6/30/2021
finalizing recipe. subbing 60 min styrian golding for some warrior. Just thinking might need more bitterness balance so aiming for about 40IBU on the higher end of tripel.

bumping 5 min addition from .5oz to 1.

===============================
4/26/2021
reformulating 2019's tripel play into this honey oak tripel. added honey malt and replaced candi sugar with honey. removed 2 row for all pilsner. did not change hops - need to determine if more needed (probably - we've gone up from 7 to 9% abv) also need to deal with water - maybe just use tap and adjust pH. will add oak to secondary, be careful not to overdo it. prob soak in vodka instead of bourbon. bottle condition.
===============================
8/15/19. this came out a bit darker than I expected, deep golden / orange; i didnt pay attention to the SRM of the specialty malts; but this is an acceptable color for the style.

next time i would like to aim for light, yellow color. Could consider using only pilsner malt and candi. Byo mayjune2012 suggesting 80/20, consider using table sugar. Store candi not traditional and more $$. Step mash 140 for 45 the step to 152 for 20 then mash out. Pitch 75% yeast count than normal for proper spicy esters

also the bottles were slightly undercarbonated at first but i think overall ok (ideally would be slightly more). Took a while to get to full carbonation
=====================================
7/23/19. Measured FG 1.010 so adjusting attenuation up to reflect. This will be about 8%. Need to reevaluate mash temp and time.

I cant believe I didnt take any notes on this prior to now...

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  • Last Updated: 2022-01-06 22:18 UTC
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