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DW Aye

Method: All Grain
Style: Belgian Tripel
Boil Time: 90 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 292 calories (Per 12oz)
Carbs: 27 g (Per 12oz)

Created: Thursday May 28th 2020

Original Gravity:

1.088

Final Gravity:

1.018

ABV (standard):

9.2%

IBU (tinseth):

28.5

SRM (morey):

4.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	Belgian - Pilsner15 lb Pilsner	37	1.6	83.3%
1 lb	American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt)	33	1.8	5.6%
1 lb	Candi Syrup - Belgian Candi Syrup - Clear (0L)1 lb Belgian Candi Syrup - Clear (0L)	32	0	5.6%
1 lb	Belgian Candi Sugar - Clear/Blond (0L)	38	0	5.6%
18 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Saaz2 oz Saaz Hops	Pellet	2.4	Boil	90 min	14.98	33.3%
2 oz	Saaz2 oz Saaz Hops	Pellet	2.4	Boil	30 min	10.76	33.3%
2 oz	Saaz2 oz Saaz Hops	Pellet	2.4	Boil	5 min	2.79	33.3%
6 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
6 oz	Saaz (Pellet) 5.9999999862754 oz Saaz (Pellet) Hops		28.53	99.9%
6 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5 gal		Temperature	--	150 °F	75 min
	Mash out.	Temperature	--	168 °F	15 min
4.5 gal	End kettle 7.0 gallons.	Sparge	--	170 °F	30 min
Starting Mash Thickness: 1.25 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 lb	Candi Syrup		Other	Boil	15 min.
1 each	Whirlfloc		Water Agt	Boil	15 min.

Yeast

Wyeast - Belgian Ardennes 3522

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	High
Optimum Temp:	65 - 85 °F	Starter:	Yes
Fermentation Temp:	72 °F	Pitch Rate:	0.5 (M cells / ml / ° P) 220 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 3.5 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Soft water.
Mash Chemistry and Brewing Water Calculator

Notes

Recipe designed to brew a tripel, then proceed with steps for Allagash Curieux clone, following steps outlined in HomeBrewTalk.com forum (thread 250654 by 1Mainebrew).
Hops: BSG brand Czech Saaz AA 2.4%.
Be sure to check specific AA of hops used and adjust hopping rate appropriately to achieve IBU 30 +/-.
Primary 30 days @ 68 F. Sealed container, leave on yeast cake.

OAK
3 oz Med or Med+ oak cubes. Soak in Jim Beam bourbon for 30 days. Decant the bourbon at 15 days and add fresh.

CURIEUX
At 30 days, rack to secondary.
Measure FG.
Add bourbon-soaked cubes (but not the bourbon).
Secondary for 3-12 months @ cool temp, depending on taste.
Add 0.25 to 1 cup of JB bourbon during secondary, depending on taste.

Last Updated and Sharing

232

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Brews

Public: Yup, Shared
Last Updated: 2020-06-06 20:34 UTC
Snapshot Created: 2020-05-28 00:36 UTC
Link To Parent Recipe

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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