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    Recipe Info

    gal lit
    gal lit
    (Include recipe history, facts and other details that brewers will find interesting)
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    Fermentables

    55% - Swaen Ale
    11% - Weyermann? CaraPils?
    6% - Dingemans Wheat MD™ mout
    2% - Flaked Barley - US
    15% - Belgian Clear Candi Sugar - BE
    11% - Dry Malt Extract - Pilsen - US
    9.05 lb kg total fermentables

    Hops

    Centennial
    38.2
    Northern Brewer
    0.0
    East Kent Goldings
    0.0
    Challenger
    0.0
    Willamette
    12.9
    Citra
    0.0
    216 oz g total hops

    Yeast

    Fermentis Safale K-97
    Fermentis Safbrew T-58
    Fermentis HA-18

    Other Stuff

    Coriander
    Clove

    Mash Steps

    Mash Steps

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    If you are an extract brewer you can ignore this step. Mashing is a simple technique in which your malted grains are soaked and the amylase enzymes from the grains convert their starch to fermentable sugars.

    Special Instructions

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    Examples: steep specialty grains at 168F for 20 minutes, Ferment at 68F for 14 days, etc.

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    Recipe Facts

    Clone Of Clone Of TRIPEL 3-2
    Belgian Tripel
    • 27.00 Gallons Liters Batch Size
    • 31.00 Gallons Liters Boil Size
    • 60  min Boil Time
    • 1.076 OG
    • 1.012 FG
    • 51.0 IBU (tinseth) Bitterness
    • 0.67 BG:GU
    • 5.5° SRM Color
    • 70% Efficiency
    • 8.2% ABV Alcohol
    • 258 per 12oz Calories

    Homebrew Style Guide

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