Påfyllning av nåt gott. Har bestämt mig för att nu ha saffran som ordinarie ingrediens, fast bara 1 gr per 20 liter. Jag kör även nu med WLP500, eftersom förra brygden blev så extra god.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 21 L | 60 min | 38.36 | 4.49 | 1.082 | 1.013 | 9.05 |
| 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 | 31.98 |
| Pilsner | 1.8 kg | 28.78 |
| Wheat Malt | 1.5 kg | 23.98 |
| Cane Sugar | 200 g | 3.2 |
| Belgian Candi Syrup - Simplicity | 454 g | 7.26 |
| Belgian Candi Sugar - Clear/Blond (0L) | 300 g | 4.8 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Dr. Rudi | 10 g | 60 min | Boil | Pellet | 12.6 |
| East Kent Goldings | 35 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 |
| Saffran | 1 g | 5 min | Boil | Spice |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Monastary Ale Yeast WLP500 (WLP500) | White Labs | 78% | 18.33°C - 22.22°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 65°C | 45 min | |
| 70°C | 25 min | |
| 77°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Download
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