PL | EN

  1. Dashboard
  2. Public recipes
  3. Belgian Tripel nr. 28

Belgian Tripel nr. 28

0
Print

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 16 %/h
    Evaporation rate
  • 30.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.6
    Pre-boil gravity BLG
  • 15 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 45 min
72 C 15 min
76 C 5 min

  • Brewlog is empty

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members can modify recipe for a single batch? Become a PRO member!

Fermentables

15.7 BLG
6.6% ABV
5 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 5.5 kg 80.9% 80 % 4
Grain Biscuit Malt 0.3 kg 4.4% 79 % 45
Grain Caramel pils 0.2 kg 2.9% 78 % 20
Sugar cukier kandyzowany 0.8 kg 11.8% --- % ---
Sum 6.8 kg

Hops

18 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau 35 g 55 min 4.5 %
Boil Styrian Golding 30 g 15 min 3.6 %

Yeasts

Name Type Form Amount Laboratory
FM25 Klasztorna medytacja Ale Liquid 10 ml Fermentum Mobile

Notes

  • cukier kandyzowany jasny dodany podczas fermentacji burzliwej w postaci syropu. Cukier rozpuszczamy, potem przegotowujemy, schładzamy i dodajemy do rozkręconej fermentacji
    Jul 7, 2018, 11:04 AM

Discussion