2022 Barrel Aged 21:49 Belgian Tripel Recipe
Taste: Pear, Banana, Oak
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Ingredients
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Grains
Hops
Yeast
Adjuncts
Water
Method
Mashing
- 1
Heat Water
Heat 5 gallons of brewing water to 160°F (71°C).
- 2
Add Grains
Add the Pilsner, Munich, Caramunich, and Wheat malts to the water and maintain the temperature for 60 minutes.
- 3
Sparging
After mashing, sparge the grains with hot water (170°F/77°C) until you collect approximately 6.5 gallons of wort.
Boiling
- 4
Boil Wort
Bring the collected wort to a boil.
- 5
Add Hops
Add Hallertau hops at the start of the boil and Saaz hops with 15 minutes left in the boil.
- 6
Cooling
After boiling for 60 minutes, cool the wort rapidly to 70°F (21°C) using a wort chiller.
Fermentation
- 7
Transfer to Fermenter
Transfer the cooled wort to a sanitized fermenter.
- 8
Add Yeast
Pitch the Belgian yeast into the wort.
- 9
Fermentation Process
Seal the fermenter and allow fermentation to take place at 68-72°F (20-22°C) for 2 weeks.
Aging
- 10
Add Adjuncts
After fermentation, add the oak chips, pear puree, and banana puree to the fermenter.
- 11
Age
Allow the beer to age with the adjuncts for an additional 4 weeks.
Bottling
- 12
Prepare for Bottling
After aging, prepare to bottle the beer by sanitizing bottles and caps.
- 13
Bottle Beer
Transfer the beer into bottles, adding priming sugar to carbonate, and cap them.
- 14
Condition
Let the bottles condition at room temperature for 2 weeks before refrigerating.