Remmy
Drink First, Ask Questions Later
- Joined
- Mar 6, 2013
- Messages
- 17,685
- Reaction score
- 10,143
- Recipe Type
- All Grain
- Yeast
- Wyeast - Trappist High Gravity 3787
- Yeast Starter
- Yes
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 5.75
- Original Gravity
- 1.088
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 60.24
- Color
- 3.98
- Primary Fermentation (# of Days & Temp)
- 17 days | 72F
- Secondary Fermentation (# of Days & Temp)
- No
- Additional Fermentation
- n/a
- Tasting Notes
- Hop-forward beer with big spice notes from the 3787.
HOME BREW RECIPE:
Title: Supafly - Hoppy Tripel
Author: Remmy
Brew Method: All Grain
Style Name: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 7.25 gallons
Boil Gravity: 1.070
Efficiency: 73% (brew house)
STATS:
Original Gravity: 1.088
Final Gravity: 1.010
ABV (alternate): 10.99%
IBU (tinseth): 60.24
SRM (morey): 3.98
FERMENTABLES:
15 lb - German - Pilsner (88.2%)
2 lb - Cane Sugar (11.8%)
HOPS:
0.5 oz - Columbus, Type: Pellet, AA: 12, Use: Boil for 60 min, IBU: 16.56
1 oz - Centennial, Type: Pellet, AA: 9.2, Use: Boil for 15 min, IBU: 12.6
1 oz - Saaz, Type: Pellet, AA: 4, Use: Boil for 15 min, IBU: 5.48
2 oz - Mosaic, Type: Pellet, AA: 12.8, Use: Boil for 10 min, IBU: 25.61
MASH GUIDELINES:
1) Infusion, Temp: 149 F, Time: 60 min, Amount: 5 gal
2) Sparge, Temp: 170 F, Time: 5 min, Amount: 4 gal
Starting Mash Thickness: 1.33 qt/lb
YEAST:
Wyeast - Trappist High Gravity 3787
Starter: Yes
Form: Liquid
Attenuation (avg): 76%
Flocculation: Med-High
Optimum Temp: 64 - 78 F
Fermentation Temp: 72 F
Pitch Rate: 0.35 (M cells / ml / deg P)
NOTES:
I frequently brew IPAs with the WY3787 yeast strain because it gives the beer an awesome spicy flavor. I decided to try a tripel with the same yeast strain and late hop additions to balance some of the spiciness. The end result is a very drinkable, mildly-hoppy Belgian beer. The aroma is very peppery with a hit of tropical fruit (orange, tangerine, pineapple).
Title: Supafly - Hoppy Tripel
Author: Remmy
Brew Method: All Grain
Style Name: Belgian Tripel
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Boil Size: 7.25 gallons
Boil Gravity: 1.070
Efficiency: 73% (brew house)
STATS:
Original Gravity: 1.088
Final Gravity: 1.010
ABV (alternate): 10.99%
IBU (tinseth): 60.24
SRM (morey): 3.98
FERMENTABLES:
15 lb - German - Pilsner (88.2%)
2 lb - Cane Sugar (11.8%)
HOPS:
0.5 oz - Columbus, Type: Pellet, AA: 12, Use: Boil for 60 min, IBU: 16.56
1 oz - Centennial, Type: Pellet, AA: 9.2, Use: Boil for 15 min, IBU: 12.6
1 oz - Saaz, Type: Pellet, AA: 4, Use: Boil for 15 min, IBU: 5.48
2 oz - Mosaic, Type: Pellet, AA: 12.8, Use: Boil for 10 min, IBU: 25.61
MASH GUIDELINES:
1) Infusion, Temp: 149 F, Time: 60 min, Amount: 5 gal
2) Sparge, Temp: 170 F, Time: 5 min, Amount: 4 gal
Starting Mash Thickness: 1.33 qt/lb
YEAST:
Wyeast - Trappist High Gravity 3787
Starter: Yes
Form: Liquid
Attenuation (avg): 76%
Flocculation: Med-High
Optimum Temp: 64 - 78 F
Fermentation Temp: 72 F
Pitch Rate: 0.35 (M cells / ml / deg P)
NOTES:
I frequently brew IPAs with the WY3787 yeast strain because it gives the beer an awesome spicy flavor. I decided to try a tripel with the same yeast strain and late hop additions to balance some of the spiciness. The end result is a very drinkable, mildly-hoppy Belgian beer. The aroma is very peppery with a hit of tropical fruit (orange, tangerine, pineapple).