N°- Ambrée 18.C - Belgian Tripel

@pasqueto - April 21, 2017


Ingredients

Amount Name Type # %/IBU
Grain icon  3.60 kg Pilsner (2.0 EBC) Grain 1 78.3%
Grain icon  0.70 kg Munich (Malt) (10.2 EBC) Grain 2 15.2%
Grain icon  0.15 kg Château Special B (BTB-CM) (162.6 EBC) Grain 3 3.3%
Grain icon  0.15 kg Avoine, flocons (1.0 EBC) Grain 4 3.3%
Hop icon  18.0 g Sladek (6.80%) - Boil 80.0 min Hop 5 17.5 IBU
Hop icon  7.0 g Hallertauer Mittelfrüh (2.90%) - Boil 80.0 min Hop 6 2.9 IBU
Hop icon  7.0 g Lubelski (3.50%) - Boil 10.0 min Hop 7 1.2 IBU
Hop icon  6.0 g Hallertauer Mittelfrüh (2.90%) - Boil 10.0 min Hop 8 0.9 IBU
Yeast icon  Yeast - Safbrew T-58 - Fermentis Yeast 9 -

Mash detail

Name Description Step temperature Step time
Mash step Empâtage (Infusion) Heat to 68.0 c over 10 min 68.0 c 90 min
Mash step Filtering
Mash step Fly sparge Fly sparge with 25.5 l of water at 78.0 c

Indicators

All grain - Batch size : 15.0 l

Est. original gravity: 1.064
1.075 1.085

Est. final gravity: 1.019
1.008 1.014

IBU: 22.5
20.0 40.0

Color: 15.2 EBC
8.9 13.8

ABV: 5.9%
7.50 9.50

Mash steps

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