Belgian Golden Strong Ale Recipe - Zo Maar Tripel

Recipe Info

Recipe Image

Zo Maar Tripel

by on
All Grain
16 Liter(s)
21.5 Liter(s)
60 min
71%
Just a normal summer tripel by the Backyard Brew Crew.

Fermentables

75% - Pilsen Malt
3.75
38
2
Mash
8% - Wheat Malt
0.39
36
2
Mash
5% - Munich
0.25
37
8
Mash
3% - Sauermalz
0.17
34
3
Mash
3% - Biscuit
0.16
32
22
Mash
3% - Karamelmalt Pils
0.16
35
3
Mash
2% - Glucose (Dextrose)
0.115
46
0
Late

Hops

Magnum
8
Pellet
Boil
60 min(s)
14.5
15.3
Saaz
25
Pellet
Boil
15 min(s)
4.44
7.3
Styrian Golding Celeia
25
Pellet
Boil
5 min(s)
3.4
2.2
Citra
2.5
Pellet
Boil
5 min(s)
13.13
0.9

Yeast

Abbaye Belgian
83%

Other Stuff

Coriander
5
g
Boil
Irish Moss
1.6
g
Boil
Yeast Nutrient
2.5
g
Boil

Mash Steps

Protein Rest
Direct Heat
50
15 min
Beta-Glucan Rest
Direct Heat
65
40 min
Alpha Amylase
Direct Heat
70
20 min
Mash-Out
Direct Heat
76
10 min

Special Instructions

1.
Ferment @ 21? for 7 days
2.
Rack and Ferment @ 23? for 6 days (2 day ramp)
3.
Ferment @ 24? for 11 days (1 day ramp)

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Zo Maar Tripel
Belgian Golden Strong Ale
  • 16.00 Gallons Liters Batch Size
  • 21.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.070 OG
  • 1.012 FG
  • 25.7 IBU (tinseth) Bitterness
  • 0.37 BG:GU
  • 6.1° SRM Color
  • 71% Efficiency
  • 7.5% ABV Alcohol
  • 237 per 12oz Calories
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