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P.26 - Belgian Tripel

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 11 %/h
    Evaporation rate
  • 25.8 liter(s)
    Boil size
  • 11 %
    Boil loss
  • 21.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 45 min
72 C 15 min
78 C 1 min

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Fermentables

23.3 BLG
10.7% ABV
7.2 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pilsner Malt 6 kg 65.9% 81 % 5
Grain Barley, Flaked 1 kg 11% 70 % 4
Grain Biscuit Malt 0.5 kg 5.5% 79 % 45
Grain Weyermann - Carapils 0.2 kg 2.2% 78 % 4
Sugar Candi Sugar, Clear 1 kg 11% 78.3 % 2
Sugar Biały cukier 0.4 kg 4.4% 78 % 2
Sum 9.1 kg

Hops

20 IBU

Bitterness ratio 0.2 Sweet

Use for Name Amount Time Alpha acid
Boil Tradition 30 g 60 min 5.5 %
Boil Styrian Wolf 30 g 10 min 11.1 %

Yeasts

Name Type Form Amount Laboratory
FM26 Belgijskie Pagórki Ale Liquid 1 ml Fermentum Mobile

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