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Belgijski Tripel #2 - Browar n...

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 24.5 liter(s)
    Boil size
  • 2 %
    Boil loss
  • 16.6
    Pre-boil gravity BLG
  • 4.5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 45 min
72 C 15 min
78 C 10 min

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Fermentables

18.9 BLG
8.2% ABV
4.6 SRM
Type Name Amount Yield EBC
Grain pilzneński 2RS Castle Malting 5 kg 75.8% 81 % 4
Grain monachijski typ I Viking Malt 0.3 kg 4.5% 78 % 16
Grain pszeniczny Castle Malting 0.3 kg 4.5% 83 % 5
Sugar cukier 1 kg 15.2% --- % ---
Sum 6.6 kg

Hops

38 IBU

Bitterness ratio 0.49 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga (Polishhops) - granulat 30 g 100 min 10 %
Boil Sybilla (Polishhops) - granulat 20 g 15 min 4.6 %
Aroma (end of boil) Sybilla (Polishhops) - granulat 40 g 5 min 4.6 %

Yeasts

Name Type Form Amount Laboratory
FM27 Artefakty trapistów (3 pokolenie) Ale Slant 500 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent gips 4 g Mash 70 min
Water Agent chlorek wapnia 4 g Mash 70 min
Water Agent kwas fosforowy 75% (zacier) 5 g Mash 70 min
Water Agent kwas fosforowy 75% (wysładzanie) 2 g Mash 70 min
Fining mech irlandzki 2 g Boil 15 min
Other cukier 1000 g Boil 5 min
Other siarczan cynku 2 g Boil 0 min

Notes

  • https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=KCXXTRC
    Ca+2 Mg+2 Na+ Cl- SO4-2 HCO
    63.2 0.0 131.0 79.3 96.7 0.050
    Mash pH *: 5.28
    SO42-/Cl- ratio: 1.2 Balanced
    Jan 18, 2020, 9:32 AM

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