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Belgian Tripel Karmeliet

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 28.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 26.3 liter(s)
    Mash size
  • 33.8 liter(s)
    Total mash volume

Steps

Temp Time
65 C 70 min
78 C 5 min

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Fermentables

19.8 BLG
5.4 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 6 kg 73.7% 80 % 4
Grain Strzegom Pszeniczny 1 kg 12.3% 81 % 6
Grain Płatki owsiane 0.5 kg 6.1% --- % ---
Sugar Syrop cukrowy 0.64 kg 7.9% --- % ---
Sum 8.14 kg

Hops

12 IBU

Bitterness ratio 0.13 Sweet

Use for Name Amount Time Alpha acid
Boil Hellertau Hersbrucker 30 g 60 min 4.2 %
Boil Hellertau Hersbrucker 10 g 15 min 4.2 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Abbey Ale Slant 500 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Fining Mech irlandzki 5 g Boil 15 min
Herb Korzeń lukrecji 15 g Boil 15 min
Other Skórka z pomarańczy (świeża) 70 g Boil 5 min
Herb Kolendra 10 g Boil 0 min

Notes

  • Na podstawie: http://www.homebrewtalk.com/showthread.php?t=226744

    Oczywiście delikatnie zmodyfikowane.
    Jul 26, 2016, 10:47 AM

Discussion