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Belgian tripel

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 17.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18 liter(s)
    Mash size
  • 24 liter(s)
    Total mash volume

Steps

Temp Time
65 C 45 min
72 C 15 min
78 C 2 min

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Fermentables

19.6 BLG
8.6% ABV
4.7 SRM
Type Name Amount Yield EBC
Grain Briess - 6 Row Brewers Malt 4 kg 54.1% 78 % 4
Grain Castlemalting - Cara Clair 1 kg 13.5% 78 % 4
Grain Weyermann - Pale Wheat Malt 1 kg 13.5% 85 % 5
Sugar Candi Sugar, Clear 1.4 kg 18.9% 78.3 % 2
Sum 7.4 kg

Hops

23 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Boil Mackiniac 10 g 30 min 10 %
Boil Mackiniac 20 g 20 min 10 %
Aroma (end of boil) Mackiniac 20 g 10 min 10 %

Yeasts

Name Type Form Amount Laboratory
WLP545 - Belgian Strong Ale Yeast Ale Liquid 40 ml White Labs

Extras

Type Name Amount Use for Time
Other Witamina C 4 g Boil 10 min
Fining Mech irlandzki 5 g Boil 10 min
Water Agent Kwas fosforowy 20 g Mash 10 min

Notes

  • Kwasowość zacieru musi mieć 5.4-5.8 pH
    Oct 26, 2021, 11:39 AM

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