Belgian Triple...Rasin Sin #59

Brewsheet: Belgian Triple...Rasin Sin #59

Belgian Tripel

 

Type: Partial Mash	Date: 1/17/2015
Batch Size: 5.00 gal	Brewer: Bob Pearce
Boil Size: 6.20 gal	Asst Brewer: Gary
Boil Time: 55 min	Equipment: My Equipment
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 75.00
Taste Notes:

Prepare for Brewing
	Prepare Yeast Starter
	Clean and Prepare Brewing Equipment
	Prepare 6.48 gal Water for Brewing

Mash or Steep Grains
	Ingredients for Mashing Amount Item Type % or IBU 0.25 lb Aromatic Malt (26.0 SRM) Grain 2.54 %
	Steeping Step Time Name Description Step Temp 20 min Steeping Add 6.00 gal of water at 150.1 F 150.0 F
	Sparge with 0.00 gal of 168.0 F water.

Boil Wort
	Add water to achieve boil volume of 6.20 gal
	Estimated pre-boil gravity is 1.061
	Boil Ingredients Boil Amount Item Type 60 min 1.00 lb Light Candy Sugar (Boil 60.0 min) Misc 55 min 3.00 lb Pilsen Dry Malt (3.0 SRM) Extract 55 min 6.60 lb LME Pilsen Light (Briess) (2.3 SRM) Extract 50 min 1.00 oz Northern Brewer [8.50 %] (50 min) Hops 5 min 0.50 oz Goldings, East Kent [5.00 %] (5 min) Hops 5 min 7.50 oz Rasins (Boil 5.0 min) Misc

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 5.00 gal
	Ingredients for Fermentation Amount Item Type % or IBU 1 Pkgs SafBrew Ale (DCL Yeast #S-33) Yeast-Ale
	Measure Actual Original Gravity _______     (Target: 1.072 SG)
	Measure Actual Batch Volume _______     (Target: 5.00 gal)

Fermentation
	1/17/2015 - Primary fermentation (4 days at 68.0 F)
	1/21/2015 - Secondary fermentation (7 days at 68.0 F)
	N/A - Tertiary Fermentation (0 days at 68.0 F)
	Prepare for Bottling/Kegging
	Measure Final Gravity: _________  (Estimate: 1.018 SG)
	1/28/2015 - Bottle beer at 60.0 F with 3.8 oz of corn sugar.
	Age beer for 28.0 days at 52.0 F
	2/25/2015 - Drink and enjoy!

Notes

Brewers Best smashed golden rasins and added the last 5 min of boil