Belgian Tripel Recipe - Koia Devil - westy style

Recipe Info

Recipe Image

Koia Devil - westy style

by on
All Grain
50 Liter(s)
55 Liter(s)
90 min
75%
CaSO4 (skyllevann):2,8 gram / 0,7 strøken teskje CaSO4 (meskevann):11 gram / 2,8 strøken teskje CaCl2 (skyllevann):1,4 gram / 0,4 strøken teskje CaCl2 (meskevann):5,5 gram / 1,6 strøken teskje

This recipe was cloned from She Duvel.

Fermentables

77% - 2-Row - US
13
37
1
Mash
5% - Cara Malt - UK
0.8
35
17
Mash
5% - Caramel Pils - DE
0.8
34
8
Mash
1% - Vienna - US
0.2
36
4
Mash
12% - Table Sugar - Sucrose - US
2
46
0
Late

Hops

Perle
40
Pellet
FirstWort
90 min(s)
8.3
13.4
Hallertauer Mittelfrüh
60
Pellet
Boil
15 min(s)
4.3
4.8
Hallertauer Mittelfrüh
50
Pellet
Boil
5 min(s)
4.3
1.6

Yeast

White Labs Abbey Ale WLP530
83%

Other Stuff

Whirlfloc
2
each
Boil
Yeast Nutrient
0.06
kg
FlameOut

Mash Steps

Hovedmesk
Infusion
65
60 min
Mash-Out
Infusion
78
10 min

Special Instructions

1.
start gjæring 17C økes til 19C - la utgjære på 24C
2.
omstikk 4 uker

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Koia Devil - westy style
Belgian Tripel
  • 50.00 Gallons Liters Batch Size
  • 55.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.083 OG
  • 1.014 FG
  • 19.8 IBU (tinseth) Bitterness
  • 0.24 BG:GU
  • 4.9° SRM Color
  • 75% Efficiency
  • 8.9% ABV Alcohol
  • 286 per 12oz Calories
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