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LEM | Belgian Triple

0

Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 30 %/h
    Evaporation rate
  • 17.7 liter(s)
    Boil size
  • 4 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 11.6 liter(s)
    Mash size
  • 14.9 liter(s)
    Total mash volume

Steps

Temp Time
62 C 40 min
72 C 30 min
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Fermentables

14.5 BLG
6% ABV
5 SRM

Type Name Amount Yield EBC
Grain Viking Malt Pilzneński 2.7 kg 79.4% 82 % 4
Grain Viking Malt Monachijski Jasny 0.5 kg 14.7% 79 % 16
Grain Weyermann - Carapils 0.1 kg 2.9% 78 % 4
Sugar Cukier kandyzowany biały 0.1 kg 2.9% 100 % 1
Sum 3.4 kg

Hops

38 IBU

Bitterness ratio 0.64 Bitter


Use for Name Amount Time Alpha acid
Boil Magnum 12 g 60 min 13.5 %
Boil Cascade 15 g 15 min 6 %
Boil Cascade 10 g 1 min 6 %
Boil Saaz (Czech Republic) 10 g 1 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
WLP550 - Belgian Ale Yeast Ale Liquid 21 ml White Labs