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belgian tripel

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 13 %/h
    Evaporation rate
  • 15.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 14.9 liter(s)
    Mash size
  • 19.1 liter(s)
    Total mash volume

Steps

Temp Time
62 C 45 min
72 C 30 min
76 C 0 min

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Fermentables

19.6 BLG
8.6% ABV
6.3 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 3.6 kg 75.8% 82 % 4
Grain Monachijski 0.4 kg 8.4% 80 % 16
Grain zakwaszajacy 0.1 kg 2.1% 80 % 3
Sugar Candi Sugar, Clear 0.5 kg 10.5% 78.3 % 2
Grain Biscuit Malt 0.15 kg 3.2% 79 % 45
Sum 4.75 kg

Hops

29 IBU

Bitterness ratio 0.36 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum 10 g 60 min 13.5 %
Boil Hallertau 30 g 15 min 4.5 %
Boil Saaz (Czech Republic) 15 g 1 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Abbey Ale Liquid 100 ml Wyeast Labs

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