PL | EN
#55? Belgian tripel
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19.3Gravity BLG
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19IBU
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8.4 %ABV
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7.9SRM
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All GrainType
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Style
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Brewer
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Base recipe
![](/uploads/qr-code/28974f4f61af6c61358f6ff759b04534.png)
Batch size
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12.5 liter(s)Expected quantity of finished beer
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90 minBoil time
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12 %/hEvaporation rate
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16.3 liter(s)Boil size
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10 %Boil loss
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16.4Pre-boil gravity BLG
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0 %Trub loss
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0 %Dry hopping loss
Mash information
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72 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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14.1 liter(s)Mash size
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18.8 liter(s)Total mash volume
Steps
Temp | Time |
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63 C | 25 min |
72 C | 45 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | Mep Ale | 4 kg 81.6% | 78 % | 7 |
Grain | Pszeniczny | 0.2 kg 4.1% | 85 % | 4 |
Grain | Strzegom Monachijski typ I | 0.3 kg 6.1% | 79 % | 16 |
Grain | Abbey Malt Weyermann | 0.2 kg 4.1% | 75 % | 45 |
Sugar | cukier | 0.2 kg 4.1% | 80 % | 1 |
Sum | 4.9 kg |
Hops
Bitterness ratio 0.24 Sweet
Use for | Name | Amount | Time | Alpha acid |
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Boil | Sybilla | 15 g | 60 min | 6 % |
Boil | Sybilla | 15 g | 15 min | 6 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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FM26 Belgijskie Pagórki | Ale | Liquid | 284.09 ml | Fermentum Mobile |