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Houblon Chouffe

Specifics

Style:

Category:	Belgian Strong Ale
Number:	18C

Strongly resembles a Strong Golden Ale but slightly darker and somewhat fuller-bodied. Usually has a more rounded malt flavor but should not be sweet.

Commercial Examples: Westmalle Tripel, La Rulles Tripel, St. Bernardus Tripel, Chimay Cinq Cents (White), Watou Tripel, Val-Dieu Triple, Affligem Tripel, Grimbergen Tripel, La Trappe Tripel, Witkap Pater Tripel, Corsendonk Abbey Pale Ale, St. Feuillien Tripel, Bink Tripel, Tripel Karmeliet, New Belgium Trippel, Unibroue La Fin du Monde, Dragonmead Final Absolution, Allagash Tripel Reserve, Victory Golden Monkey.

OG Range

FG Range

ABV Range

Color Range

Brew Date:

December 07, 2014

Yield:

11 gallons

Color:

6 SRM

Bitterness:

89 IBU

Batch No:	73
OG:	1.068
Reading 1:	1.005 (7 days)

General Information

Method:	All Grain

Method:

All Grain

Modifications to previous Belgian IPA recipe, adding dextrose and invert sugar to boost the gravity.

Mash at 144 for 20, then 155 for 70

Add sugar at 20 mins left in boil

Ferment at 70, let rise to 75 over the course of a week

1oz Belma - 60 mins
2oz Belma - 10 min
2oz Galaxy - 10 min
2oz Citra - 10 min
2oz Belma - 5 min
2oz Galaxy - 5 min
2oz Citra - 5 min
2oz Belma - 0 min
2oz Galaxy - 0 min
2oz Citra - 0 min

Recipe

Grains

20.50 pounds

German Pilsen Malt (2-Row)

Color (L):	1.5 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

95.3% of grist

1.00 pounds

German Acidulated (Sauer) Malt

Color (L):	1.7-2.8 °L
Info/Use:	High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.

4.7% of grist

21.50 pounds

Total Grain Weight

100% of grist

Adjuncts

2.00 pounds

Corn Sugar (Dextrose)

2.00 pounds

Candi Sugar (Clear)

Yeast

Wyeast Wyeast 3522 Belgian Ardennes — Liquid — 3L stirred starter

Fermentation

Primary:	2 days @ 72° F
Secondary:	2 days @ 75° F
Lager:	7 days @ 35° F

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