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Tripel

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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
  • 16.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 21 liter(s)
    Mash size
  • 28 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
78 C 5 min

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Fermentables

16.1 BLG
6.8% ABV
6.2 SRM
Type Name Amount Yield EBC
Grain Soufflet- Pilzneński 3 kg 40.5% 78 % 4
Grain Soufflet-Pale Ale 2 kg 27% 78 % 6
Grain Monachijski typ II 20-25 EBC Weyermann 1 kg 13.5% 80 % 20
Grain Soufflet-Pszeniczny 1 kg 13.5% 78 % 4
Sugar Cukier kandyzowany 0.4 kg 5.4% 80 % ---
Sum 7.4 kg

Hops

35 IBU

Bitterness ratio 0.53 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 50 g 55 min 6.5 %
Aroma (end of boil) Citra 20 g 5 min 12 %

Yeasts

Name Type Form Amount Laboratory
FM26 Belgijskie Pagórki Ale Liquid 100 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Fining Whirlflock 5 g Boil 10 min

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