Test Westmalle Tripel 16.D - Biere de Garde

@sirop974 - April 16, 2015


Ingredients

Amount Name Type # %/IBU
Grain icon  2.50 kg Light Dry Extract (15.8 EBC) Dry Extract 1 38.5%
Grain icon  2.00 kg Light Dry Extract (15.8 EBC) Dry Extract 2 30.8%
Grain icon  1.00 kg Pilsner (2 Row) Bel (3.9 EBC) Grain 3 15.4%
Grain icon  1.00 kg Sugar, Table (Sucrose) (2.0 EBC) Sugar 4 15.4%
Hop icon  50.0 g Goldings, East Kent (5.00%) - Boil 60.0 min Hop 5 19.9 IBU
Hop icon  20.0 g Tettnang (4.50%) - Boil 15.0 min Hop 6 3.5 IBU
Hop icon  20.0 g Saaz (4.00%) - Boil 5.0 min Hop 7 1.3 IBU
Yeast icon  Yeast WLP500 Trappist Ale - White Labs Yeast 8 -
Yeast icon  Yeast WLP500 Trappist Ale - White Labs Yeast 9 -

Mash detail

Name Description Step temperature Step time
Mash step Mash in (Decoction) Add 8.0 l of water. Heat to 73.7 c over 45 min 66.0 c 45 min
Mash step Mash step (Temperature) Add 2.0 l of water. Heat to 100.0 c over 60 min 100.0 c 60 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 43.9 l of water at 78.0 c

Indicators

Extract - Batch size : 23.0 l

Est. original gravity: 1.076
1.060 1.080

Est. final gravity: 1.017
1.008 1.016

IBU: 24.7
18.0 28.0

Color: 18.1 EBC
11.8 37.4

ABV: 7.7%
6.00 8.50



%

Mash steps

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