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belgian tripel #2

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 13 %/h
    Evaporation rate
  • 16.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 13 liter(s)
    Mash size
  • 16.7 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
72 C 15 min
76 C 0 min

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Fermentables

18 BLG
7.7% ABV
4.5 SRM
Type Name Amount Yield EBC
Grain Viking Pilsneński zero 3.6 kg 87.8% 82 % 4
Sugar Candi Sugar, Clear 0.4 kg 9.8% 78.3 % 2
Grain zakwaszający 0.1 kg 2.4% 80 % 7
Sum 4.1 kg

Hops

32 IBU

Bitterness ratio 0.43 Balanced

Use for Name Amount Time Alpha acid
Boil Nelson Sauvin 17 g 60 min 11.2 %
Boil Saaz (Czech Republic) 10 g 15 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Abbey Ale Liquid 100 ml Wyeast Labs

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