Barrel-aged Wild Tripel Recipe Beer Recipe | All Grain Belgian Tripel | Brewer's Friend
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Barrel-aged Wild Tripel Recipe

235 calories 14.5 g 330 ml
Beer Stats
Method: All Grain
Style: Belgian Tripel
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24.5 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Source: JOSH BUSHEY, TWO RIVERS BREWING CO
Calories: 235 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
URL: https://beerandbrewing.com/two-rivers-brewing-company-brewnniversary-iii-barrel-aged-wild-tripel/
Created: Thursday March 14th 2019
1.078
1.005
9.6%
28.1
4.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.90 kg German - Pilsner4.9 kg Pilsner 38 1.6 73.1%
0.70 kg German - Vienna0.7 kg Vienna 37 4 10.4%
0.10 kg German - CaraFoam0.1 kg CaraFoam 37 1.8 1.5%
1 kg Honey1 kg Honey - (late boil kettle addition) 42 2 14.9%
6.70 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Topaz15 g Topaz Hops Pellet 15.9 Boil 60 min 28.07 20%
60 g Huell Melon60 g Huell Melon Hops Pellet 7.2 Whirlpool at 100 °C 20 min 80%
75 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.1 L Temperature -- 66 °C 60 min
Starting Mash Thickness: 3 L/kg
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
Wyeast - Brettanomyces bruxellensis 5112
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
16 - 24 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 139 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Notes

Mill the grains and mix with 15 liters of 73°C strike water to reach a mash temperature of 66°C. Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 3.3 gallons (12.4 l) of water and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 90 minutes, following the hops and additions schedule.

After the boil, add the late hops and honey and whirlpool for 15 minutes (ensure that the honey has fully dissolved). Then, chill the wort to slightly below fermentation temperature, about 65°F (18°C). Aerate the wort with pure oxygen or filtered air and pitch the clean yeast.

Ferment at 66°F (19°C) for 5 days, then let the temperature rise to 72°F (22°C) until primary fermentation is complete. Transfer into a secondary fermentor and add Brett mix and oak cubes, along with part of the oak-soaking tequila. Let the beer rest until a noticeable funk develops, then bottle or keg the beer and carbonate to approximately 3 volumes.

GABF gold medal–winner and Two Rivers’ Head Brewer Josh Bushey recommends using less oak and tequila than you think will be necessary. The recipe here gives you a modest start. “You can always add more later,” he notes. Their third anniversary beer (upon which this recipe is based) featured moderate oak tannins, light agave/tequila flavor, and good complementary tropical-fruit esters and funk from the Brett.

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  • Public: Yup, Shared
  • Last Updated: 2019-03-14 05:12 UTC
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