2004-05-08 Allen and Jim's Belgian Trippel
A ProMash Brewing Session Report
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Brewing Date:
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Saturday May 08, 2004
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Head Brewer:
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Allen Narverud
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Asst Brewer:
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Jim
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Recipe:
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Allen and Jim's Belgian Trippel
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BJCP Style and Style Guidelines
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18-B Strong Belgian Ale, Tripel
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Min OG:
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1.065
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Max OG:
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1.095
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Min IBU:
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20
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Max IBU:
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35
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Min Clr:
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4
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Max Clr:
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6
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Color in SRM, Lovibond
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Batch Size (Gal):
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11.25
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Wort Size (Gal):
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13.00
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Total Grain (Lbs):
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40.75
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Anticipated OG:
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1.076
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Plato:
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18.32
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Anticipated SRM:
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20.0
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Anticipated IBU:
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31.4
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Brewhouse Efficiency:
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56
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%
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Wort Boil Time:
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60
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Minutes
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Actual OG:
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1.076
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Plato:
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18.32
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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6.58
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by Volume:
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8.42
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From Measured Gravities.
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ADF:
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83.3
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RDF:
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69.4
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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56 %
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Anticipated Points From Mash:
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72.48
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Actual Points From Mash:
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72.48
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%
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Amount
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Name
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Origin
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Extract
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SRM
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73.6
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30.00 lbs.
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Pale Malt(2-row)
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Belgium
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1.055
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3
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9.2
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3.75 lbs.
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Briess Carmel Malt 120L
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America
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1.006
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110
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8.0
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3.25 lbs.
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Aromatic Malt
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Belgium
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1.006
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25
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4.9
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2.00 lbs.
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Briess Carmel Malt 10L
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America
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1.003
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12
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2.5
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1.00 lbs.
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Wheat Malt
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Germany
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1.002
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2
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1.8
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0.75 lbs.
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Brown Sugar (dark)
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Generic
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1.003
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60
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Exract represented as SG.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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2.00 oz.
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Hallertau Northern Brewer
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Whole
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8.50
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31.4
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60 min
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Mash Type:
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Single Step
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Heat Type:
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Direct
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Grain Lbs:
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40.00
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Water Qts:
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0.00
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Before Additional Infusions
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Water Gal:
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0.00
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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0.00
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Before Additional Infusions
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Tun Thermal Mass:
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0.05
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Grain Temp:
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70 F
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Before Additional Infusions
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Rest
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Temp
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Time
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Dough In:
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0
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0 Min
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Saccharification Rest:
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0
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0 Min
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Mash-out Rest:
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0
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0 Min
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Sparge:
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0
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0 Min
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Total Mash Volume Gal: 0.00 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
Recipe Efficiency Setting: 56 %
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Target Volume (Gal):
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-2.05
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Estimated OG:
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0.585
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Plato:
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0.00
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Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
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Target Volume (Gal):
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15.29
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Estimated OG:
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1.056
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Plato:
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13.70
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Post-Boil Targets:
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Target Volume (Gal):
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11.25
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Estimated OG:
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1.076
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Plato:
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18.32
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Recorded Actuals - Measurement Taken In Ferementer:
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Recorded Volume (Gal):
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11.25
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+Losses (Gal):
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0.00
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Total Volume (Gal):
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11.25
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Recorded OG:
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1.076
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Plato:
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18.32
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At 100 percent extraction from the maximum mash potential:
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Total Points:
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132.50
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Points From Mash:
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129.42
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Points From Extract/Sugar:
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3.08
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With the recipe efficiency setting, you should have achieved:
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Total Points:
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75.56
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Points From Mash:
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72.48
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Points From Extract/Sugar:
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3.08
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Actuals achieved were:
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Actual Points From Mash:
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72.48
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Actual Mash System Efficiency:
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56 %
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Jim and I just did a
full day of brewing on 5/8/04. The results are as follows: Belgian Trippel 30# Dingemans pale 2 row malt 3.75# Briess 120L crystal 3.25# Dingemans belgian aromatic 2# Briess 10L crystal 1# Weissheimer wheat malt Tot 40# Mashed with 11gal water 3step mash, dough in at 120F 104F for 20min, 140F 20 min, 158F for 40 min had 11gal sparge water at 170F Transfer approx 13 gal to boil, 1hr boil
added .75# dark brown sugar to boil Ended up with approx 11-11.5 gal
wort to fermenters @ 1.076 SG corrected
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