#169 Zor-El Tripel

Fick ett tips om en Karmeliet klon. Försöker göra den allgrain, trots den stora mängden malt. Testar en ny jäst.

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Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
10 L 60 min 23.09 5.21 1.088 1.019 9.07
Actuals 1.088 1.019

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 2.5 kg 62.97
Wheat Malt 800 g 20.15
Belgian Candi Sugar - Clear/Blond (0L) 300 g 7.56
Flaked Oats 370 g 9.32

Hops

Name Amount Time Use Form Alpha %
East Kent Goldings 18 g 60 min Boil Pellet 5.2
Hallertau Mittelfruh 30 g 5 min Boil Pellet 4

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
B48 Triple Double (B48 Triple Double) Imperial Yeast 74% 18.33°C - 25°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

Notes

Tilt visade för låg OG så jag pitchade i 120gr rörsocker i jäshinken.

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