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Round The World Tripel All-grain
Color
Stats
OG1.097
FG1.018
IBU19
ABV10.20 %
SRM12
BJCP Style
18B. Strong Belgian Ale, Tripel
Description
Traditionally strong pale Belgian Style Ale. Modified recipe from original ?Round The World Tripel? by Sam Calagione.
Submitted by ssmith on 27-Aug-2006

Recipe Details
Tasting Notes Initial taste was very sweet. The Chamomile is going to be an interesting addition.
Awards
Boil Volume 6.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Wyeast 1388 Belgian Strong (75% app. attenuation)
Primary Fermentation Glass - 10 Days
Secondary Fermentation Glass - 7 Days
Other Fermentation
Procedure 1. Pre Boil Tea: Fill a grain bag with the crushed cara-pils barley. Place the bag in your brewpot filled with 16 quarts of cool water. Heat the water and stir the grain bag every 5 minutes until the water reaches 170 deg F. 2. Take the bag out and hold over the brew pot for a minute, allowing most of the liquid to drain out of the bag. Do not squeeze the grain bag. 3. Now use this water to make your infusion mash. Take care to keep the temperature at 154deg F. for at least 45 minutes. 4. Sparge with 180 deg F. over a 45 minute period. 5. Allow the wort to come to a boil. After pre boiling for 5 minutes add 1 oz Saaz hops for bittering. Start timing the 1-hour boil at the point you make this hop addition. 6. 30 Minutes before the end of the boil add the 1 lb of Belgian Candi Sugar and stir for a minute. 7. 20 minutes before the end of the boil add 1 oz of East Kent Goldings hops and the Irish Moss and stir for 1 minute. 8. 10 minutes before the end of the boil add the ? oz of Saaz hope for aroma. 9. 5 minutes before the end of the boil add the 1 lb of Honey. And stir for 1 minute. 10. At the 60 minute mark add the dried Chamomile. Stir for 1 minute and turn off the heat source. 11. Allow to sit for 10 minutes and then chill the wort in the cold water bath to a temperature of 170 to 175 deg F. 12. Transfer the wort along with the Chamomile into the carboy. 13. Pitch the yeast onto the carboy. 14. After fermentation takes off bring 2 cups of water to a boil and add the brown sugar. When dissolved add to the fermenting beer in the carboy. 15. Rack the beer and remove the Chamomile. After about 1 week the beer should be ready to bottle.
  Style Comparison
  Low   High
OG 1.065 1.097 1.095
FG 1.013 1.018 1.020
IBU 20 19 35
SRM 3.5 12 6
ABV 6.3 10.20 10
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
78.9 % 15.00 American Two-row Pale 83.3 1.8
5.3 % 1.00 CaraPils 5.0 1.8
5.3 % 1.00 Belgian Candi Sugar Amber 6.8 75.0
5.3 % 1.00 Honey 5.3 1.5
5.3 % 1.00 Brown Sugar 6.8 2.0
  19.00     107.0  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
40.0 % 1.00 Saaz Whole/Plug 3.5 3.5 60 0.185 9.7
40.0 % 1.00 Kent Golding Whole/Plug 4.5 4.5 20 0.112 7.5
20.0 % 0.50 Saaz Whole/Plug 3.5 1.8 10 0.067 1.8
  2.50               19.0
Miscellaneous Ingredients
Weight/Units Name Notes
1.0 Dried Chamomile Add at 0