Den förra D’anvers tog slut nästan direkt. Får se om den blir lika bra nu.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 21 L | 60 min | 34.78 | 4.34 | 1.08 | 1.013 | 8.79 |
| Actuals | 1.08 | 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 | 36.67 |
| Wheat Malt | 600 g | 11 |
| Cane Sugar | 600 g | 11 |
| Pilsner | 1 kg | 18.34 |
| Belgian Candi Syrup - Simplicity | 454 g | 8.32 |
| Wheat Spraymalt (DME) | 500 g | 9.17 |
| German - Carapils | 300 g | 5.5 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Fuggles | 20 g | 60 min | Boil | Pellet | 4.5 |
| Styrian Golding / Bobek | 28 g | 60 min | Boil | Pellet | 4.4 |
| Saaz | 30 g | 10 min | Boil | Pellet | 3.2 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Chalk | 1 g | 60 min | Mash | Water Agent |
| Gypsym | 1 g | 60 min | Mash | Water Agent |
| Lactic acid | 3 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 |
| Clarity Ferm | 10 g | 0 min | Primary | 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 |
Download
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