Saknar min grymma tripel i baren, så det bli en Nåt Gott igen.
Håller lite koll med min nya pH mätare under mäskning. Efter 45 min pH 5.68. Enligt recept borde det vara 5.54.
Pitchar i 1 ml lactic acid. Nu mäter det pH 5.53. Mycket bättre. Kul ny pryl! Efter lakning pH 5.4. Perfekt!
Så till nästa gång blir ytterligare det 2 ml lactic acid.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 20 L | 60 min | 41.85 | 6.08 | 1.076 | 1.012 | 8.45 |
| Actuals | 1.076 | 1.012 | ||||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Belgian Tripel | 26 C | 1.075 - 1.085 | 1.008 - 1.018 | 20 - 40 | 4.5 - 7 | 0 - 0 | 7.5 - 9.5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pilsner | 2.5 kg | 40.45 |
| Wheat Malt | 1.5 kg | 24.27 |
| Belgian Candi Syrup - Simplicity | 1.13 kg | 18.28 |
| Extra Light Dry Malt Extract (DME) | 1 kg | 16.18 |
| American - Caramel / Crystal 150L | 50 g | 0.81 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Magnum | 24 g | 60 min | Boil | Pellet | 15 |
| Saaz | 35 g | 10 min | Boil | Pellet | 3.2 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Calcium Cloride / 0.34 Kilograms | 1 g | 60 min | Mash | Water Agent |
| Chalk / 104 Grams | 1 g | 60 min | Mash | Water Agent |
| Gypsym / 103 Grams | 1 g | 60 min | Mash | Water Agent |
| Lactic acid / 0.295 Liters | 3 g | 60 min | Mash | Water Agent |
| Protafloc / 27.5 Grams | 1 g | 15 min | Boil | Fining |
| Jästnäring / 48 Grams | 2 g | 10 min | Boil | Other |
| Brewcraft - Meleguetapeppar / 100 Grams | 10 g | 5 min | Boil | Water Agent |
| Coriander seed / 39 Grams | 10 g | 5 min | Boil | Spice |
| Pomerans / 64 Grams | 16 g | 5 min | Boil | Flavor |
| Saffranspecialisten - Saffran / 1 Grams | 1 g | 5 min | Boil | Spice |
| AEB - Endozym Protease GF - 5% / 0.249 Kilograms | 2 g | 14 days | 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 |
|---|---|---|
| alfa amylas | 64°C | 60 min |
| beta amylas | 70°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 |