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  • Toboggan Tripel


    Nothing will warm your soul after a long hard day of sledding like a Tripel. Creamy in texture and easy to drink, this golden colored beer hides it’s high ABV well.


    Type: Ale

    Style: Belgian / French Ales

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Staff


    Ingredients

    Quantity Ingredient Comment Malt Style
    11 lbs Pilsen Malt Mash
    0.5 lb Victory® Malt Mash
    2 lbs Clear Candi Sugar 60 min boil
    1 oz Tettnang Hops (4.5% AAU) 60 min boil
    2 oz Czech Saaz Hops (4.2% AAU) 5 min boil
    2 packs WLP510 Bastogne Belgian Ale Yeast Fermenter
    1 capsule Servomyces Yeast Nutrient 10 min boil

    Procedures

    1. Bring 3.8 gallons of water to 165ºF.
    2. Mash grains at 152ºF for 1 hour.
    3. Heat 4.25 gallons of 180ºF sparge water in a kettle.
    4. Sparge and collect 6 gallons in kettle; bring to a boil.
    5. Add 1 oz Tettnang hops and 2 lbs Candi Sugar.
    6. After 50 minutes, add yeast nutrient.
    7. After 5 minutes, add 2 oz Czech Saaz hops.
    8. After 5 minutes, remove from heat and cool to 70ºF.
    9. Transfer to primary fermenter.
    10. Pitch two packs of WLP510 yeast.

    Primary Fermentation: 1 week at 66ºF - 72ºF.

    Secondary Fermentation: 3 weeks at 66ºF - 72ºF.

    Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar, and ¼ packet WLP510 yeast for 3-4 weeks.

    Original Gravity: 1.075

    Final Gravity: 1.015

    Alcohol by Weight:

    Alcohol by Volume: 7.9%

    IBU: 28

    Color: 5

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