Brew Date: 16 Dec 2010
Brewer: Paul J. Healy
Asst Brewer:
Type: All Grain

Status: Bottles
Alochol By Volume: 9.4 %
Bitterness: 29.0 IBUs
Est. Color: 4.7 SRM
Batch Size: 5.00 gal
Brewhouse Efficiency: 70.00 %
Calories: 237.9 kcal/12oz

The Water:

Sparge Volume: 3.21 gal (treated as above)

The Mash:

Total Grain Weight: 13 lbs 4.0 oz
Mash PH: 5.20
Mash Ingredients
Amt Name Type # %/IBU
11 lbs 8.0 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 1 86.8 %
12.0 oz Caramel Pils (Cara 8; Dingemans) (7.5 SRM) Grain 2 5.7 %

Mash Steps
Name Description Step Temperature Step Time
Protein Rest Add 9.00 qt of water at 140.3 F 122.0 F 20 min
Beta Rest Add 6.00 qt of water at 203.0 F 149.0 F 30 min
Alpha Rest Add 4.00 qt of water at 198.8 F 158.0 F 30 min
Mashout Add 0.00 qt of water at 170.0 F 170.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.21gal) of 180.0 F water
Expected Original Gravity: 1.069 SG
Measured Original Gravity: 1.072 SG
Expected Mash Efficiency: 77.0 %
Measured Mash Efficiency: 79.3 %

The Boil:

Boil Time: 60 minutes
Boil Starting Volume: 6.36 gal
  
Boil Ending Volume: 5.73 gal
Boil Ingredients
Amt Name Type # %/IBU
1 lbs Candi Sugar, Clear (0.5 SRM) Sugar 3 7.5 %
0.50 oz Summit [18.00 %] - Boil 60.0 min Hop 4 28.4 IBUs
1.00 oz Saaz [4.00 %] - Boil 1.0 min Hop 5 0.5 IBUs

The Fermentation:

Fermentation Ingredients
Amt Name Type # %/IBU
1.0 pkg Roselare Belgian Blend (Wyeast Labs #3763) [125.00 ml] Yeast 6 -
1.0 pkg Trappist High Gravity (Wyeast Labs #3787) [2000.00 ml] Yeast 7 -
Yeast Starter:
Initial Fermentation Temp: 68.0 F for 7.00 days
Subsequent Fermentation Temp: 68.0 F for 14.00 days
Expected Final Gravity: 1.013 SG
Measured Final Gravity: 1.001 SG

Kegging and Conditioning:

Final Bottling Vol: 5.00 gal
Carbonation Used: Bottle with 4.00 oz Corn Sugar (2.4 volumes CO2)
Keg/Bottling Temperature: 65.0 F
Age for: 365.00 days
Storage Temperature: 70.0 F

Additional Notes:

Northernbrewer.com Belgian Tripel kit. My first experience with bacteria in beer (intentionally, of course). No real pellicle has formed yet.

Preboil: 6.98gal @ 1.051

4/16/12: Pellicle is still on the surface. Took a SG measurement and got 7.2 Brix, which works out to 1.002 SG. It's basically done fermenting, but I guess I should wait for the pelicle to die off. The taste is full of barnyard funkiness, but it almost completely lacks sourness.

8/24/16: I've since learned that my high IBUs on this beer probably killed off any shot at serious lactic acid production. But it does have a gentle tartness that is nice. A few bottles have had a really nice brett character, but not all.