N°10 Triple Rubia 18.C - Belgian Tripel

@pasqueto - Oct. 2, 2017


Ingredients

Amount Name Type # %/IBU
Grain icon  5.50 kg Pilsen 2RP (1.5 EBC) Grain 1 69.6%
Grain icon  0.60 kg Sucre Blanc (0.0 EBC) Sugar 2 7.6%
Grain icon  0.60 kg Froment Blond Malt (2.0 EBC) Grain 3 7.6%
Grain icon  0.50 kg Avoine, flocons (1.0 EBC) Grain 4 6.3%
Grain icon  0.40 kg Blé Flocons (3.6 EBC) adjunct 5 5.1%
Grain icon  0.30 kg Munich Malt (15.2 EBC) Grain 6 3.8%
Hop icon  25.0 g Magnum (11.50%) - Boil 80.0 min Hop 7 26.0 IBU
Hop icon  15.0 g Magnum (11.50%) - Boil 10.0 min Hop 8 5.4 IBU
Hop icon  20.0 g Goldings (4.80%) - Boil 10.0 min Hop 9 3.0 IBU
Misc icon  30.0 g Orange amer - Boil 10.00 mins Spice 10 ---
Misc icon  5.0 g Coriandre - Boil 10.00 mins Spice 11 ---
Yeast icon  Yeast null Safbrew S-33 - Fermentis Yeast 12 -

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 33.0 l of water at 78.0 c

Indicators

All grain - Batch size : 20.0 l

Est. original gravity: 1.083
1.075 1.085

Est. final gravity: 1.025
1.008 1.014

IBU: 34.4
20.0 40.0

Color: 6.8 EBC
8.9 13.8

ABV: 7.5%
7.50 9.50

Mash steps

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