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Tripel

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Batch size

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

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 33 liter(s)
    Mash size
  • 44 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min

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Fermentables

19.6 BLG
8.6% ABV
5 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 10 kg 83.3% 82 % 4
Grain Caramel Pale Viking 1 kg 8.3% 77 % 8
Sugar Cukier 1 kg 8.3% --- % ---
Sum 12 kg

Hops

21 IBU

Bitterness ratio 0.26 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau 20 g 60 min 4.5 %
Boil Mandarina Bavaria 25 g 30 min 10 %
Aroma (end of boil) Mandarina Bavaria 25 g 10 min 10 %

Yeasts

Name Type Form Amount Laboratory
Lallemand Abbaye Belgian Ale Dry 11 g ---

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