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  4. #26 - P.26 - Belgian Tripel

#26 - P.26 - Belgian Tripel
September 2, 2021

  • FINISHED
    Status
  • 992 days ago
    Brewday
  • 992 days ago
    Fermentation start date
  • 967 days ago
    Secondary
  • ---
    Dry hops date
  • 950 days ago
    Priming
Updated 615 days ago

Mash and boil

  • 97.2 %
    Actual mash efficiency
  • 14.5
    Pre-boil gravity BLG
  • 21
    Original gravity BLG
  • 20
    Batch IBU

Fermentation

  • 23 liter(s)
    Primary size
  • 3 liter(s)
    Boil loss
  • 3.8
    Post-primary gravity BLG
  • 3.8
    Final gravity BLG
  • 10.3 %
    ABV
  • 83 %
    Attenuation

Priming

  • 23 liter(s)
    Priming size
  • 282
    Calories per 12oz
  • Re-fermentation
    Carbonation type
  • 2.4
    Volumes of CO2
  • Table sugar
    Priming sugar
  • 141.5 g
    Priming sugar amount
  • 20 C
    Priming beer temp

Mash checks

# Check at Temp Gravity pH
1 September 2, 2021 at 9:14 AM --- --- ---
Dodane 4 g chlorku wapnia i 4 ml kwasu mlekowego. Tyle samo do wody do wysładzania.

Fermentation checks

Check at Step Gravity Beer temp Surrounding temp FFT
September 2, 2021 PRIMARY --- --- ---
400 g cukru białego dodane w czasie whirpoola.
1 kg cukru kandyzowanego białego dodane w 2 dniu fermentacji burzliwej.
Do fermentora trafiła brzeczka o gęstości 17,7 blg.
Końcowe BLG po dodaniu cukru kandyzowanego powinno wynosić około 20/21 BLG.
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