Drunk Monk Tripel

	Drunk Monk Tripel

6
SRM

	Style Comparison
	Low		High
OG	1.075	1.077	1.085
FG	1.010	1.017	1.016
IBU	25	30.2	38
SRM	4.5	6.0	6
ABV	7.5	7.7	9
CO2	2.4	2.8	3

Type: All Grain
Style: BJCP 2004 - Belgian Tripel

Recipe Notes: Primary and Secondary in the same fermenter- just raise the temp. This is best drunk young as the yeasty esters seem to dissipate with age.

Tasting Notes:

Actions:

Status	Testing
Rating	42 (1 Votes) - Rate The Recipe
Brewer	Bryan Peretto
Boil Size	11.5 Gal
Boil Time	60 mins
Batch Size	10 Gal

Primary	7 days at 65 °F
Secondary	7 days at 73 °F
Tertiary
Lager/Condition
Calories (12oz)	247

%	Weight	Grain	Type	Color
69.6%	19.5 lbs	Pilsner (2 Row) Bel	Grain	2
17.9%	5 lbs	Corn Sugar (Dextrose)	Sugar	0
10.7%	3 lbs	Vienna Malt	Grain	3.5
1.8%	8 oz	Aromatic Malt	Grain	26

Weight	Name	Time	Type	Use
None

Weight	Hop	Notes	Form	AA%	Boil Time
2 oz	Styrian Goldings	Boil	Pellet	4.20	60 mins
0.5 oz	Magnum	Boil	Pellet	12.00	60 mins
1 oz	Hallertauer Hersbrucker	Boil	Pellet	3.80	40 mins
0.5 oz	Saaz	Boil	Pellet	4.40	10 mins

Lab	Product	Name	Type	Form
Wyeast Labs	3787	Trappist High Gravity	Wheat	Liquid

Water Profile	Ca	Mg	Na	SO4	Cl	HCO3	pH
Westmalle	41	8	16	62	26	91	8.32

Mash: Single Infusion
Name	Type	Target Temp	Time
Mash In	Infusion	150 °F	60 mins
Mashout: 170 °F

Submitted By: SirVorlauf On 9/12/07
Last Updated: 9/12/07