Testar en ny belgojäst för att få till en gottigare tripel. Kör även allgrain.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 10 L | 60 min | 29.57 | 4.35 | 1.071 | 1.008 | 8.3 |
| Actuals | 1.071 | 1.008 | ||||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Belgian Tripel | 26 C | 1.075 - 1.085 | 1.008 - 1.014 | 20 - 40 | 4.5 - 7 | 0 - 0 | 7.5 - 9.5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pilsner Malt | 1 kg | 33.33 |
| German - Pale Ale | 1 kg | 33.33 |
| Wheat Malt | 700 g | 23.33 |
| Cane Sugar | 300 g | 10 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Hersbrucker | 15 g | 60 min | Boil | Pellet | 3 |
| Hersbrucker | 20 g | 20 min | Boil | Pellet | 3 |
| East Kent Goldings | 20 g | 10 min | Boil | Pellet | 5.2 |
| Hersbrucker | 20 g | 10 min | Boil | Pellet | 3 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Chalk | 1 g | 60 min | Mash | Water Agent |
| Gypsym | 0.5 g | 60 min | Mash | Water Agent |
| Lactic acid | 2.5 g | 60 min | Mash | Water Agent |
| Table Salt | 0.5 g | 60 min | Mash | Water Agent |
| Protafloc | 0.5 g | 15 min | Boil | Fining |
| Jästnäring | 1 g | 10 min | Boil | Other |
| Coriander seed | 4 g | 5 min | Boil | Spice |
| Kamomill | 1.5 g | 5 min | Boil | Spice |
| Kummin | 2 g | 5 min | Boil | Spice |
| Pomerans | 16 g | 5 min | Boil | Spice |
| Clarity Ferm | 5 g | 0 min | Primary | Fining |
| Vit Sirap | 45 g | 0 min | Bottling | Other |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Belgian Ardennes 3522 (3522) | Wyeast | 85% | 18.33°C - 29.44°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 58°C | 10 min | |
| 66°C | 45 min | |
| 71°C | 25 min | |
| mash-out | 77°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Download
| Download this recipe's BeerXML file |