locked in triple 18.C - Belgian Tripel

@nostradamnit - April 7, 2020


Ingredients

Amount Name Type # %/IBU
Grain icon  7.00 kg Munich Malt (17.7 EBC) Grain 1 49.6%
Grain icon  5.00 kg Pale Malt (2 Row) Bel (5.9 EBC) Grain 2 35.5%
Grain icon  1.50 kg Oats, Flaked (2.0 EBC) Grain 3 10.6%
Grain icon  0.25 kg Carared (39.4 EBC) Grain 4 1.8%
Grain icon  0.25 kg Melanoiden Malt (39.4 EBC) Grain 5 1.8%
Grain icon  0.10 kg Candi Sugar, Clear (1.0 EBC) Sugar 6 0.7%
Hop icon  50.0 g Mandarina Bavaria (9.10%) - Boil 50.00 min Hop 7 18.7 IBU
Hop icon  50.0 g Styrian Wolf (5.40%) - Late Hop 5.00 min Hop 8 2.3 IBU
Hop icon  50.0 g Mandarina Bavaria (9.10%) - Dry Hop 2.0 days Hop 9 0.0 IBU
Yeast icon  Yeast T-58 SafBrew Specialty Ale - DCL/Fermentis Yeast 10 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Temperature) Add 30.2 l of water. Heat to 68.0 c over 10 min 66.0 c 60 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 29.7 l of water at 78.0 c

Indicators

All grain - Batch size : 40.0 l

Est. original gravity: 1.082
1.075 1.085

Est. final gravity: 1.022
1.008 1.014

IBU: 21.0
20.0 40.0

Color: 21.9 EBC
8.9 13.8

ABV: 7.8%
7.50 9.50



%

Mash steps

Share this recipe