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Belgian tripel by Dorota Chape...

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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
  • 13.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 45 min
72 C 15 min
76 C 2 min

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Fermentables

15 BLG
6.2% ABV
5.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5.5 kg 91.7% 80 % 5
Grain Biscuit Malt 0.3 kg 5% 79 % 45
Grain Weyermann - Carapils 0.2 kg 3.3% 78 % 4
Sum 6 kg

Hops

22 IBU

Bitterness ratio 0.36 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau Tradition 35 g 55 min 5 %
Boil Styrian Golding 30 g 15 min 3.6 %

Yeasts

Name Type Form Amount Laboratory
FM25 Klasztorna medytacja Ale Liquid 30 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Spice cukier jasny kandyzowany 800 g Primary 14 day(s)

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