Dodo Tripel
Belgian Tripel


Type: All Grain

Date: 3/21/2007

Batch Size: 18.44 L

Brewer: Jurgen F. Doreleijers
Boil Size: 21.01 L Asst Brewer: Veerle
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 73.00
Taste Notes:


Amount Item Type % or IBU
4.99 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 78.62 %
0.91 kg Munich Malt (17.7 EBC) Grain 14.29 %
38.30 gm Cascade [5.80 %] (60 min) Hops 29.7 IBU
28.30 gm Cascade [5.80 %] (15 min) Hops 5.9 IBU
0.23 tsp Irish Moss (Boil 10.0 min) Misc
0.45 kg Candi Sugar, Clear (1.0 EBC) Sugar 7.09 %
8.93 L Madison Water
19.00 L RO Water
1 Pkgs Belgian Abbey II (Wyeast Labs #1762) [Starter 800 ml] [Cultured] Yeast-Ale
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat


Beer Profile

Est Original Gravity: 1.079 SG

Measured Original Gravity: 1.079 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 7.90 % Actual Alcohol by Vol: 0.00 %
Bitterness: 35.6 IBU Calories: 0 cal/l
Est Color: 14.8 EBC Color:

Mash Profile

Mash Name: Single Infusion, Light Body Total Grain Weight: 5.90 kg
Sparge Water: 2.64 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Single Infusion, Light Body
Step Time Name Description Step Temp
75 min Mash In Add 15.38 L of water at 71.9 C 65.6 C
10 min Mash Out Add 9.84 L of water at 93.5 C 75.6 C

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 149.5 KPA Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C  


Total 25 liter RO and 9 tap water.
Milled the grain to the finest setting on the MHTG mill of Valley.
Gravity after 11 days of slowly fermenting 1.052. Taste is sweet, orange like, acetobacter present because of slow start and need for second pitch of yeast. I'm not sure anymore about the type of yeast, I know it's a 3000 series from Wyeast and this one 3787 seemed the one they recommended me at the W&H shop. I should up the fermentation temp a bit for it gradually over the next days.

Created by Dodo