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Klon av Brouwerij Westmalle (Trappist). Den arketypiska belgiska tripeln — gyllene, komplex, med fruktestrar och kryddig jästkaraktär. Upplagt av craftfork.com.
| Name | Type | Added | Weight | % | Color |
|---|---|---|---|---|---|
| Pilsner Malt(Germany) | Malt | Mash | 6.35 kg | 0% | 3.2 EBC |
| Table Sugar (Sucrose)(United States) | Sugar | Mash | 910 g | 0% | 0 EBC |
| Total | 7.26 kg | 100% | |||
| Name | Usage | Weight | AA% | IBU | Time |
|---|---|---|---|---|---|
| Hallertau Mittelfrüh(Germany) | Boil | 35 g | 4% | 13.780% | 90 min |
| Saaz(Czech Republic) | Boil | 14 g | 3.5% | 3.520% | 30 min |
| Saaz(Czech Republic) | Whirlpool | 14 g | 3.5% | — | 0 min |
| Total | 63 g | 17 | |||
| Name | Lab | Quantity | Attenuation | Temp |
|---|---|---|---|---|
| Trappist High Gravity 3787(3787) | Wyeast | 2 pkt | 76% | 18°C–24°C |
| Total | 2 pkt | |||
| Name | Temperature | Volume |
|---|---|---|
| Mash water | 71°C | 21.8 L |
| Sparge water | — | 11.5 L |
| Total water | 33.3 L | |
| Mash volume | 26.6 L | |
| Pre-boil volume | 27.1 L | |
| Boil volume (hot) | 27.5 L | |
The recipe has no water treatment – this water gives calcium 0 ppm and mash pH 5.72.
| Total | Mash water (21.8 L) | Sparge water (11.5 L) | |
|---|---|---|---|
| Gypsum – CaSO₄ | 3.5 g | 2.3 g | 1.2 g |
| Calcium chloride – CaCl₂ | 2.5 g | 1.6 g | 0.9 g |
| Epsom salt – MgSO₄ | 1.5 g | 1 g | 0.5 g |
| Baking soda – NaHCO₃ | 1.5 g | 1 g | 0.5 g |
| Chalk – CaCO₃ | 0.5 g | 0.3 g | 0.2 g |
| Lactic acid (88%) | 3.4 mL | 3.4 mL | — |
The additions are a suggestion for your water and are not saved to the recipe.
| Step | Type | Temp | Time | L/kg |
|---|---|---|---|---|
| Mäskning | Infusion | 65°C | 75 min | — |
| Total (1 steps) | 65°C | 75 min | ||