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Tripel

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Batch size

  • 17 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 21.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 17.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
63 C 90 min
72 C 5 min
78 C 1 min

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Fermentables

18.9 BLG
8.2% ABV
6.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 80.6% 80 % 5
Grain Biscuit Malt 0.5 kg 8.1% 79 % 45
Sugar WES ekstrakt słodowy jasny 0.7 kg 11.3% 80 % ---
Sum 6.2 kg

Hops

33 IBU

Bitterness ratio 0.42 Balanced

Use for Name Amount Time Alpha acid
Boil Tradition 30 g 60 min 5.5 %
Boil Nelson Sauvin 20 g 5 min 11 %
Boil Lublin (Lubelski) 30 g 60 min 4 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Abbey Ale Liquid 125 ml ---

Extras

Type Name Amount Use for Time
Spice Suszone Skórki pomarańczy 20 g Secondary 15 day(s)

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