Hold temp in control for 48 hours (starting Sunday Jan 17 @ noon) then raise temp 2 degrees every 2 hours until 76 degrees. Ferment until dry final gravity range
64 °F
1.101
5.4
Week 1
Pre-Boil Gravity
150 °F
1.076
5.4
Week 1
Boil Complete
Boiled just a hair too long because we began with a little too much water — ended up with 4.5 gal when our target was 5.25 gallons. Will be more mindful in the future — efficiency looks off due to this but it was our mistake and not the equipment.
68 °F
1.101
5.4
Week 1
Other
Pitched yeast starter
64 °F
1.100
n/a
Week 1
Other
Raise temp to 67
67 °F
1.046
n/a
Week 1
Fast Ferment Test
70 °F
1.032
n/a
Week 1
Fast Ferment Test
Raise temp
74 °F
1.029
n/a
Week 1
Fast Ferment Test
Raise temp hold for 7 days
76 °F
1.030
n/a
Week 2
Fermentation Complete
Ended dry and in range for Tripel. This is a heavy gravity drop and 3787 did the trick!
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NEW Water Requirements:
Lizard Stock Tips
Equipment Profile Used
System Default
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Water Requirements:
Lizard Stock Tips
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Recipe Cost
$ (USD)
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Gallons
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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3787 ATTENUATED VERY WELL ON THIS FERMENTATION TEMP SCHEDULE. WE USED A KEGERATOR, INKBIRD THERMOMETER CONTROLLER AND A HEATING WRAP ELEMENT IN ORDER TO CONTROL. WE HAD GREAT SUCCESS STARTING OFF WITH A BLOWOFF TUBE AND NOT A SMALL AIRLOCK. 90% ATTENUATION IS NO JOKE. SLIGHT HAZE BUT TO BE EXPECTED WITH THE HIGHER GRAVITY OF THIS TRIPEL REPRESENTATION. AMAZING GOLD COLOR, AROMA IS A MIX OF CLOVE/BUBBLEGUM, CLEAN MALT FLAVOR AS TO BE EXPECTED, AND VERY DRY. CARBONATE ON THE HIGH SIDE TO COMPENSATE, BUT EVEN AT 10 PSI AT 40 DEGREES F YOU WILL GET PLENTY OF HEAD RETENTION AND BELGIAN LACE.
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