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Tripel Nipel

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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
  • 17.3
    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

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Fermentables

19.3 BLG
8.4% ABV
4.3 SRM
Type Name Amount Yield EBC
Grain Briess - Pilsen Malt 5.5 kg 80.9% 87 % 2
Grain Briess - Carapils Malt 0.25 kg 3.7% 87 % 3
Grain Abbey Malt Weyermann 0.25 kg 3.7% 87 % 45
Sugar Candi Sugar, Clear 0.8 kg 11.8% 90 % 2
Sum 6.8 kg

Hops

27 IBU

Bitterness ratio 0.34 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau 45 g 60 min 5.5 %
Boil Saaz (Czech Republic) 35 g 15 min 4.1 %

Yeasts

Name Type Form Amount Laboratory
WLP530 - Abbey Ale Yeast Ale Liquid 40 ml White Labs

Notes

  • 35 min 65c
    30 min 72c
    17 brix after boiling (16.3 blg)
    added inverted sugar at 3rd day of fermentantion (high attenuation)
    poured to 2nd fermentation after 9 days (8 brix)
    Jan 20, 2018, 5:32 PM

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