Tripple belge 18.C - Belgian Tripel

@Brasseurfab - Sept. 11, 2018


Ingredients

Amount Name Type # %/IBU
Grain icon  6.60 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 1 82.5%
Grain icon  1.00 kg Candi Sugar, Clear (1.0 EBC) Sugar 2 12.5%
Grain icon  0.40 kg Caramunich Malt (110.3 EBC) Grain 3 5.0%
Hop icon  50.0 g Saaz (3.50%) - Boil 90.0 min Hop 4 15.1 IBU
Hop icon  57.0 g Styrian Goldings (3.20%) - Boil 5.0 min Hop 5 2.9 IBU
Yeast icon  Yeast 1762 Belgian Abbey II - Wyeast Labs Yeast 6 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Temperature) Add 16.0 l of water. Heat to 52.4 c 50.0 c 0 min
Mash step Mash step (Temperature) Heat to 62.0 c over 10 min 62.0 c 30 min
Mash step Mash step (Temperature) Heat to 72.0 c over 10 min 72.0 c 45 min
Mash step Mash step (Temperature) Heat to 78.0 c over 6 min 78.0 c 10 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 19.4 l of water at 78.0 c

Indicators

All grain - Batch size : 20.0 l

Est. original gravity: 1.090
1.075 1.085

Est. final gravity: 1.022
1.008 1.014

IBU: 18.0
20.0 40.0

Color: 18.9 EBC
8.9 13.8

ABV: 8.8%
7.50 9.50



%

Mash steps

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