DJR
I'm out
- Joined
- 7/2/06
- Messages
- 2,217
- Reaction score
- 36
Peated Tripel
Specialty - Belgian TripelAll Grain
2 Votes Brewer's Notes
Keep the ferment lowish - pitch at 18, keep at this temp for 2-3 days and then the temp can rise to finish off - mine got to 23-24C towards the final points of SG.
Weyermann Smoked is Bairds Peated Distillers Malt (medium, from Craftbrewer), and not listed is another 2g CaCl and 1g NaHCO3.
2nd of show Tanunda homebrew competition 2011
Weyermann Smoked is Bairds Peated Distillers Malt (medium, from Craftbrewer), and not listed is another 2g CaCl and 1g NaHCO3.
2nd of show Tanunda homebrew competition 2011
Malt & Fermentables
| % | KG | Fermentable |
|---|---|---|
 | 3.2 kg | JWM Export Pilsner |
| 0.06 kg | Weyermann Smoked |
 | 0.6 kg | Dextrose |
Hops
| Time | Grams | Variety | Form | AA |
|---|---|---|---|---|
 | 28 g | Saaz (Czech) (Pellet, 4.0AA%, 60mins) |
Yeast
 | 750 ml | Wyeast Labs 3787 - Trappist High Gravity |
Misc
 | 0.5 tsp | Gypsum |
14L Batch Size
Brew Details
- Original Gravity 1.074 (calc)
- Final Gravity 1.017 (calc)
- Bitterness 17.3 IBU
- Efficiency 80%
- Alcohol 7.45%
- Colour 6 EBC
Fermentation
- Primary 10 days
- Secondary 7 days
- Conditioning 4 days
