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Belgian Tripel

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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 34.3 liter(s)
    Boil size
  • 2.5 %
    Boil loss
  • 15.4
    Pre-boil gravity BLG
  • 2.5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 83 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 21 liter(s)
    Mash size
  • 28 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
72 C 15 min
78 C 5 min

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Fermentables

20.5 BLG
9% ABV
4.9 SRM
Type Name Amount Yield EBC
Grain Pilzneński 6.85 kg 84.6% 81 % 4
Grain Biscuit Malt 0.15 kg 1.9% 79 % 45
Sugar Cane (Beet) Sugar 0.4 kg 4.9% 100 % 0
Sugar Candi Sugar, Clear 0.7 kg 8.6% 78.3 % 2
Sum 8.1 kg

Hops

29 IBU

Bitterness ratio 0.34 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum 36.5 g 60 min 10.5 %
Boil Saaz (Czech Republic) 20 g 10 min 4 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Abbey II Ale Slant 300 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Water Agent Pożywka 2.5 g Boil 10 min
Fining Whirlfloc 0.5 g Boil 10 min

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