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Belgian Tri

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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
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 45 min
72 C 15 min
76 C 1 min

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Fermentables

16.6 BLG
7% ABV
6.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 6 kg 89.6% 80 % 5
Grain Weyermann - Carapils 0.3 kg 4.5% 78 % 4
Grain Biscuit Malt 0.4 kg 6% 79 % 45
Sum 6.7 kg

Hops

37 IBU

Bitterness ratio 0.54 Bitter

Use for Name Amount Time Alpha acid
Boil Oktawia 30 g 55 min 9.8 %
Boil Styrian Golding 30 g 15 min 7.3 %

Yeasts

Name Type Form Amount Laboratory
FM26 Belgijskie Pagórki Ale Liquid 30 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Other Cukier kandyzowany biały 1000 g Primary 0 day(s)

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