Belgian Tripel Recipe - Tom Bomb de Dill

Recipe Info

Recipe Image

Tom Bomb de Dill

by on
All Grain + Extract
25 Liter(s)
30 Liter(s)
60 min
65%
Strong Ale using Motueka and Sorachi Ace.

Fermentables

78% - Pilsner - US
7
34
1
Mash
17% - Dry Malt Extract - Light - US
1.5
44
8
Extract
3% - Acidulated Malt - DE
0.25
27
3
Mash
3% - Carapils - Dextrine Malt - US
0.25
33
1
Mash

Hops

Sorachi Ace
28
Pellet
Boil
60 min(s)
13
29.0
Motueka
28
Pellet
Boil
5 min(s)
7
3.1

Yeast

Fermentis Safale US-05
81%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Tom Bomb de Dill
Belgian Tripel
  • 25.00 Gallons Liters Batch Size
  • 30.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.077 OG
  • 1.015 FG
  • 32.1 IBU (tinseth) Bitterness
  • 0.42 BG:GU
  • 5.5° SRM Color
  • 65% Efficiency
  • 8.0% ABV Alcohol
  • 262 per 12oz Calories
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