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Belgian Tripel

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 16.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 24 liter(s)
    Mash size
  • 30 liter(s)
    Total mash volume

Steps

Temp Time
65 C 45 min
72 C 15 min
76 C 1 min

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Fermentables

18 BLG
7.7% ABV
4.6 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pilsner Malt 5.5 kg 84.6% 81 % 5
Grain Viking Carabody 0.5 kg 7.7% 80 % 4
Sugar Candi Sugar, Clear 0.5 kg 7.7% 78.3 % 2
Sum 6.5 kg

Hops

21 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau Tradition 40 g 55 min 5 %
Boil Styrian Golding 30 g 15 min 3.6 %

Yeasts

Name Type Form Amount Laboratory
Safbrew BE-256 Ale Dry 11.5 g Fermentis

Notes

  • 140-150g na 20l
    Sep 11, 2024, 9:44 AM

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