Belgian Tripel recipe

[cul8rv8]

So I just finished Brew Like a Monk, and I wanted some opinions on a Tripel recipe I have put together. Admittedly it has been a while since I read Designing Great Beers, and I usually consult that as I build my recipe, but I'm at work and it's at home. So anyways, the one theing I threw in that I really don't know about is the flaked wheat. Only reason I threw it in there was because I have it on hand, and I'm feeling saucy today. :)

I built up my pipeline, and it's almost gone, so it's time to start brewing more often again. I figure this one should be ready for consumption right around college football season kickoff.

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Kickoff Tripel (WIP)
Brewer:
Asst Brewer:
Style: Belgian Tripel
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.31 gal
Estimated OG: 1.078 SG
Estimated Color: 6.6 SRM
Estimated IBU: 36.5 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 8.62 %
6.60 lb Pilsner Liquid Extract (3.5 SRM) Extract 56.90 %
2.25 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 19.40 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 4.31 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 2.16 %
2.00 oz Mt. Hood [3.80 %] (60 min) Hops 20.5 IBU
1.25 oz Saaz [3.80 %] (60 min) Hops 14.3 IBU
0.75 oz Saaz [3.80 %] (5 min) Hops 1.7 IBU
1.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 8.62 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat


Mash Schedule: My Mash
Total Grain Weight: 3.00 lb
----------------------------
My Mash
Step Time Name Description Step Temp
70 min Step Add 3.00 qt of water at 166.6 F 152.0 F

[markaberrant]

I know you aren't mashing a lot of grain, but I'd mash at 148F for 90 minutes. And add another 1lb of sugar to keep it dry. Otherwise looks great. Pitch a ton of yeast and start out around 62-65F for the first 3-4 days, then let it go.

I won a lot of medals this year with a similar/simple recipe. It tasted great within 3 months of brew date, and is still fantastic:

Batch Size: 5.50 gal
Boil Size: 7.5 gal
Estimated OG: 1.086 SG
Estimated Color: 5.0 SRM
Estimated IBU: 35.4 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
15.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 88.24 %
2.00 oz Fuggles [5.87 %] (60 min) Hops 29.4 IBU
0.50 oz Northern Brewer [7.83 %] (20 min) Hops 5.9 IBU
0.50 oz Northern Brewer [7.83 %] (0 min) Hops -
2.00 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 11.76 %
1 Pkgs Trappist High Gravity (Wyeast Labs #3787) Yeast-Wheat


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 15.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
90 min Mash In Add 4.88 gal of water at 159.3 F 148.0 F

[cul8rv8]

yeah, not mashing a lot because I don't have capacity to do more than 3 lbs total yet. But thanks for the reply, looks like all this reading is paying off. My biggest thing now is to really learn the tastes given by the different malts. That, I'm sure, will just come with time. I always try to take a pinch of each grain to nibble to get an idea.