Känner att jag perfektat min tripel, så nu blir det de Keijser.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 21 L | 60 min | 34.65 | 4.52 | 1.082 | 1.013 | 8.98 |
| Actuals | 1.082 | 1.013 | ||||
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 | % |
|---|---|---|
| Extra Light Dry Malt Extract (DME) | 2 kg | 34.76 |
| Pilsner | 1.6 kg | 27.81 |
| Wheat Malt | 700 g | 12.17 |
| Cane Sugar | 500 g | 8.69 |
| Wheat Spraymalt (DME) | 500 g | 8.69 |
| Belgian Candi Syrup - Simplicity | 454 g | 7.89 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| East Kent Goldings | 44 g | 60 min | Boil | Pellet | 5.2 |
| Saaz | 30 g | 10 min | Boil | Pellet | 3.2 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Gypsym | 1 g | 60 min | Mash | Water Agent |
| Lactic acid | 2 g | 60 min | Mash | Water Agent |
| Table Salt | 1 g | 60 min | Mash | Water Agent |
| Jästnäring | 2 g | 10 min | Boil | Other |
| Protafloc | 1 g | 15 min | Boil | Fining |
| Meleguetapeppar | 7 g | 5 min | Boil | Water Agent |
| Coriander seed | 10 g | 5 min | Boil | Spice |
| Endozym Protease GF | 1 g | 14 days | Primary | Fining |
| Beer Finings | 20 g | 7 days | Secondary | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Abbey Ale Yeast WLP530 (WLP530) | White Labs | 78% | 18.89°C - 22.22°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 66°C | 45 min | |
| 71°C | 25 min | |
| 77°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Notes
| Tillsätt klarningsmedlet efter jäsning.
Vänta sedan 24 timmar för att låta drycken klarna, innan den tappas om. Istället för kallkrasch. |
Download
| Download this recipe's BeerXML file |