#70 Belgian Tripel

Brew date: April 19, 2018

Appearance: Straw gold color, very clean, slight haze characteristic of the style. Thick, billowy, sticky white head -- the wheat malt is very evident here. Very effervescent, champagne-like carbonation.

Aroma: More pilsner-esque than tripel. Not very fruity or flowery, more sweet grainy or spicy.

Taste: Strongly of wheat -- to a fault. I can't really get behind this beer as a tripel. Not nearly fruity, flowery, or soft enough. There isn't the nuance that this style demands. The flavor is grainy, and has a strong alcohol backbone. Almost like an imperial pilsner -- but not as clean.

Final Thoughts: While I received a lot of positive feedback on this beer, it's not at all what I had hoped for. The soft nuance, which is present in the best examples of this style, being totally absent here. Not that it's bad, just not what I wanted.

Next Time: Cut the flaked wheat by half, cut the sugar addition by a third, cut the gypsum by a half, and use a different yeast.

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RECIPE TARGET

BATCH SIZE	OG	FG	ABV	IBU	EFFICIENCY	SRM
6.5 gal	1.081	1.018	8.35%	32	78%	3.81

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ACTUAL

BATCH SIZE	1ST RUN	2ND RUN	PRE-BOIL	OG	FG
7 gal	1.077 (4 gal)		1.063 (7 gal)	1.082	1.010

Notes: pH levels, etc.

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MALT

NAME	AMOUNT	%	BRAND
Pilsner	15 lbs	84.2	Avangard
Flaked wheat	10 oz	3.5	Briess
Acidulated	3 oz	1.1	Best Malz

Notes:

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HOPS

NAME	AMOUNT	TIME	USE	FORM	ALPHA %	NOTES
Hallertau Blanc	1 oz	60 min	Boil	Pellet	7.2%	YCH
Wai-iti	1 oz	60 min	Boil	Pellet	2.5%	BSG
Hallertau Blanc	0.75 oz	15 min	Boil	Pellet	7.2%	YCH
Hallertau Blanc	0.25 oz	10 min	KO	Pellet	7.2%	YCH

Notes:

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OTHER ADDITIONS

NAME	AMOUNT	TIME	USE	NOTES
Irish moss	1 t	15 min	Boil
Candi sugar (clear)	1 lb	10 min	Boil
Sugar	1 lb	10 min	Boil
Yeast nutrient	0.5 t	10 min	Boil

Notes:

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YEAST

NAME	LAB	AMOUNT	TEMP: PITCH	TEMP: FERM	NOTES
3787 Trappist	Wyeast	2 packs	66F	72F	Keep at 70F

Notes:

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WATER

Profile link: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=H5YBTHG

NAME	AMOUNT	TIMING	NOTES
RO Water	5 gal	50-50 Mash/Sparge
Filtered Water	4.5 gal	50-50 Mash/Sparge
Gypsum	8 g	Mash
Calcium Chloride	5 g	Mash
Phosphoric Acid	9 mL	Mash	10% acid

Notes:

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SCHEDULE

STEP	TEMPERATURE	TIME	NOTES
Mash in	161 F	10 min	6 gal
Saccrification rest	150 F	60 min
Batch sparge	168 F	10 min	3.5 gal
Boil	212 F	60 min
Chill	72 F	15 min	Pitch

Notes:

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FERMENTATION

TEMPERATURE	TIME	NOTES
72 F	0 min	Pitch yeast
72 F	3 days	Fermentation peak
70 F		Maintain until 5/1, let fall to room temp
66 F		Until 5/7, kegged

Notes: