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Oak Aged Tripel Wit with Grand Marnier All-grain
Color
Stats
OG1.089
FG1.014
IBU30
ABV9.70 %
SRM5
BJCP Style
18B. Strong Belgian Ale, Tripel
Description
Submitted by kds1398 on 18-Feb-2011

Recipe Details
Tasting Notes
Awards
Boil Volume 6.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Wyeast 3522 Belgian Ardennes (75% app. attenuation)
Primary Fermentation 14 days
Secondary Fermentation 6 weeks
Other Fermentation
Procedure 2 week dry hop. Mash @ 152 for 90 minutes.
  Style Comparison
  Low   High
OG 1.065 1.089 1.095
FG 1.013 1.014 1.020
IBU 20 30 35
SRM 3.5 5 6
ABV 6.3 9.70 10
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
48.4 % 7.50 Wheat Malt 43.9 1.7
32.3 % 5.00 Pils Two-row 26.3 1.2
12.9 % 2.00 Candy Sugar 13.5 1.0
3.2 % 0.50 Flaked Wheat 2.6 2.0
3.2 % 0.50 Munich Light 2.5 8.0
  15.50     88.7  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
12.5 % 0.50 Hallertau Whole/Plug 3.1 1.6 60 0.186 4.3
12.5 % 0.50 Saaz Whole/Plug 3.5 1.8 60 0.186 4.9
12.5 % 0.50 Tettnanger Whole/Plug 4.5 2.3 60 0.186 6.3
12.5 % 0.50 Spalt Spalter Whole/Plug 4.5 2.3 60 0.186 6.3
6.3 % 0.25 Spalt Spalter Whole/Plug 4.5 1.1 20 0.112 1.9
6.3 % 0.25 Tettnanger Whole/Plug 4.5 1.1 20 0.112 1.9
6.3 % 0.25 Saaz Whole/Plug 3.5 0.9 20 0.112 1.5
6.3 % 0.25 Hallertau Whole/Plug 3.1 0.8 20 0.112 1.3
6.3 % 0.25 Hallertau Whole/Plug 3.1 0.8 5 0.037 0.4
6.3 % 0.25 Saaz Whole/Plug 3.5 0.9 5 0.037 0.5
6.3 % 0.25 Tettnanger Whole/Plug 4.5 1.1 5 0.037 0.6
6.3 % 0.25 Spalt Spalter Whole/Plug 4.5 1.1 5 0.037 0.6
  4.00               30.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 Oak spiral - Medium last 4 weeks of secondary
12oz Grand Marnier last 4 weeks of secondary