 |
Belgian Tripel |
4 Gal |
9.79% |
21.4 |
1.094 |
1.02 |
10.1°L |
Partial Mash |
1012 |
Beer
1 |
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Title: Downhome Porte des Morts |
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| Boil Size: 4 Gal |
Boil Time: 60 |
Boil Gravity: 1.094 |
Efficiency: 38 |
Mash Thickness: N/A |
Sugar Scale: Specific Gravity |
| Brew Method: Partial Mash |
Pitch Rate: N/A |
Primary Temp: 72 ° F |
Priming Method: Corn sugar |
Priming Amount: .5 cup |
Creation Date: 12/04/2013 07:23 PM |
Notes: Use clover honey, if available.
INSTRUCTIONS (Single Infusion:
- Prepare yeast starter 24 hours in advance.
- Prepare 2.5 gallons of strike water (170º).
- Mash grain at 152º for 60 minutes.
- Prepare 2.5 gallons of sparge water (170º).
- Sparge for 30 - 40 minutes.
- Add extract to wort and bring to boil.
- Add 1 oz. of Hallertau hops @ 60 minutes.
- Add 2 lbs of honey @ 40 minutes (can range from 30 to 50 minutes).
- Add orange peel and coriander @ 5 minutes.
- Add 1 oz. Hallertau @ 5 minutes.
- Add water to bring to 5 gallons.
- Primary 7 days @ 70º - 74º.
- Secondary fermentation 12 days @ 66º & then 2 days @ 70º - 74º.
- Tertiary fermentation 14 days @ 66º.
- Add corn sugar and bottle.
- Age 10 weeks @ 66º.
NOTE: Very sweet taste; on next batch, add honey @ 30 min. and delete honey malt grain. |
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