La triplette
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 25 L | 60 min | 26.7 IBUs | 8.4 EBC | 17.596 | 1.324 | 9.0 % |
| Actuals | 16.802 | 1.397 | 8.4 % | |||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Belgian-Style Tripel | 72 B | 17.056 - 22.012 | 2.052 - 4.58 | 20 - 45 | 7.9 - 17.7 | 2.2 - 2.8 | 7.1 - 10.1 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pilsen Vieux Silo BIO | 8.4 kg | 92.82 |
| Cara Blond C20 Vieux Silo BIO | 400 g | 4.42 |
| (fr) CHÂTEAU ACIDE | 250 g | 2.76 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Target | 25 g | 60 min | Boil | Pellet | 7.4 |
| Styrian Golding (Savinja Golding) | 12 g | 60 min | Boil | Pellet | 5.3 |
| Motueka BIO | 10 g | 30 min | Boil | Pellet | 7.2 |
| Motueka BIO | 20 g | 5 min | Boil | Pellet | 7.2 |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Belgian Tripel (M31) | Mangrove Jack's | 85% | 17.78°C - 27.78°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| Enzymes + Beta Glucanase | 40°C | 20 min |
| Saccharification | 64°C | 60 min |
Download
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