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BELGIAN TRIPLE

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 33.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 19.9 liter(s)
    Mash size
  • 26.5 liter(s)
    Total mash volume

Steps

Temp Time
43 C 5 min
64 C 45 min
72 C 20 min
76 C 10 min

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Fermentables

17.7 BLG
7.6% ABV
5.5 SRM
Type Name Amount Yield EBC
Grain Pilzneński Bestmalz (Pilsen Malt) 6.1 kg 80.1% 80.5 % 4
Grain Pszeniczny jasny Bestmalz (Wheat Malt) 0.26 kg 3.4% 80 % 6
Grain Monachijski Bestmalz (Muich Malt) 0.13 kg 1.7% 80 % 16
Grain Karmel 150 Viking Malt 0.13 kg 1.7% 75 % 150
Sugar Candi Sugar, Clear 1 kg 13.1% 78.3 % 2
Sum 7.62 kg

Hops

19 IBU

Bitterness ratio 0.26 Balanced

Use for Name Amount Time Alpha acid
Boil Challenger 20 g 90 min 7 %
Boil Styrian Golding 25 g 90 min 3.6 %
Boil Styrian Golding 10 g 10 min 3.6 %

Yeasts

Name Type Form Amount Laboratory
Wyeast Xl 1214 Belgian Abbey Ale Liquid 200 ml ---

Extras

Type Name Amount Use for Time
Flavor Miod 0.25 g Boil 10 min
Flavor Skórka pomaraczy 5 g Boil 10 min
Spice Kolendra 3 g Boil 10 min
Fining Mech irlandzki 4 g Boil 15 min

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