La Diablesse 18.C - Belgian Tripel

@miche7 - March 1, 2017


Ingredients

Amount Name Type # %/IBU
Grain icon  4.70 kg Pilsner (1.8 EBC) Grain 1 77.0%
Grain icon  0.40 kg Carapils (2.3 EBC) Grain 2 6.6%
Grain icon  0.25 kg Sucre Candi (Clear) (0.0 EBC) Sugar 3 4.1%
Grain icon  0.25 kg Sucre Candi (Clear) (0.0 EBC) Sugar 4 4.1%
Grain icon  0.25 kg Sucre Candi (Clear) (0.0 EBC) Sugar 5 4.1%
Grain icon  0.25 kg Sucre Candi (Clear) (0.0 EBC) Sugar 6 4.1%
Hop icon  70.0 g Styrian Goldings (2.90%) - Boil 65.0 min Hop 7 19.7 IBU
Hop icon  40.0 g Saaz (2.20%) - Boil 30.0 min Hop 8 6.5 IBU
Hop icon  15.0 g Saaz (2.20%) - Boil 5.0 min Hop 9 0.6 IBU
Yeast icon  Yeast 1388 Belgian Strong Ale - Wyeast Yeast 10 -

Mash detail

Name Description Step temperature Step time
Mash step Saccharification 1 (Infusion) Heat to 64.0 c over 10 min 64.0 c 50 min
Mash step Saccharification 2 (Temperature) Heat to 72.0 c over 10 min 72.0 c 10 min
Mash step Mash out (Temperature) Heat to 76.0 c over 10 min 76.0 c 5 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 26.4 l of water at 78.0 c

Indicators

All grain - Batch size : 20.0 l

Est. original gravity: 1.071
1.075 1.085

Est. final gravity: 1.010
1.008 1.014

IBU: 26.8
20.0 40.0

Color: 4.7 EBC
8.9 13.8

ABV: 7.9%
7.50 9.50



%

Mash steps

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