Triple Buse 18.C - Belgian Tripel

@de_la_broue_dans_le_toupet - April 13, 2019


Ingredients

Amount Name Type # %/IBU
Grain icon  4.00 kg Pale Malt (2 Row) US (3.9 EBC) Grain 1 53.3%
Grain icon  2.00 kg Vienna Malt (6.9 EBC) Grain 2 26.7%
Grain icon  1.00 kg Aromatic Malt (51.2 EBC) Grain 3 13.3%
Grain icon  0.50 kg Wheat malt (3.0 EBC) Grain 4 6.7%
Hop icon  15.0 g Nugget (14.10%) - Boil 60.00 min Hop 5 20.2 IBU
Misc icon  3.0 g Coriander Seed - Boil 60.00 min Spice 6 ---
Hop icon  30.0 g Bobek (5.25%) - Flame Out 10.00 min Hop 7 5.5 IBU
Hop icon  70.0 g Bobek (5.25%) - Dry Hop 3.0 days Hop 8 0.0 IBU
Yeast icon  Yeast BE-256 SafAle - Fermentis Yeast 9 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Temperature) Add 24.0 l of water. Heat to 65.4 c over 20 min 63.0 c 15 min
Mash step Mash step (Temperature) Heat to 72.0 c over 3 min 72.0 c 45 min
Mash step Mash step (Temperature) Heat to 78.0 c over 3 min 78.0 c 10 min
Mash step Boil (Temperature) Heat to 100.0 c over 30 min 100.0 c 60 min
Mash step Flame out (Infusion) Heat to 85.0 c over 10 min 85.0 c 15 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 2.6 l of water at 78.0 c
Destock

Indicators

All grain - Batch size : 13.0 l

Est. original gravity: 1.130
1.075 1.085

Est. final gravity: 1.036
1.008 1.014

IBU: 25.7
20.0 40.0

Color: 28.0 EBC
8.9 13.8

ABV: 12.2%
7.50 9.50



%

Mash steps

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